Labne cheesecake with syrup
A fresh Middle-Eastern take on a classic dessert.
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Cooking tools:
- Springform pan
- Food processor
- Fine-mesh sieve
- Cheesecloth
- Mixing bowl
- Saucepan
- Stove
- Plate
- Oven
- Baking sheet
- Parchment paper
- Freezer
- Refrigerator
- Glass
- Chef's knife
- Cutting board
- Spatula
- Measuring spoon
- Serving platter
Ingredients
- 750 gm Greek-style yoghurt
- 1 large lemon (180gm)
- 150 gm (1½ cups) walnuts
- 300 gm shortbread biscuits
- 1 tbsp finely chopped thyme
- 70 gm butter, melted
- 200 gm caster sugar
- 500 gm cream cheese, at room temperature
- 4 eggs
- 2 tbsp plain flour
- 2 tbsp lemon juice
- Manuka flowers, to serve
- Caramelised honey and thyme syrup
- 150 gm honey
- 2 tbsp orange juice
- 1 tbsp lemon juice
- 1 tbsp thyme leaves
- ½ tsp fennel seeds, coarsely crushed
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