Pistachio Topped Labneh Cheesecake with Lime & Coriander π°π₯
Pistachio Topped Labneh Cheesecake with Lime & Coriander π°π₯
Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes | Servings: 8 servings
_____Ingredients:_____
200g digestive biscuits
80g unsalted butter, melted
500g labneh
Zest and juice of 2 limes
100ml double cream
100g powdered erythritol
10g gelatine powder
2 tbsp cold water
100g pistachios, finely chopped
Fresh coriander leaves, to garnish
_____Directions:_____
Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing with a rolling pin.
Combine the biscuit crumbs with melted butter until well mixed. Press the mixture into the base of a 20cm springform cake tin, spreading it out evenly. Chill in the fridge while preparing the filling.
In a large bowl, whisk together the labneh, lime zest, lime juice, double cream, and powdered erythritol until smooth and creamy.
In a small bowl, sprinkle gelatine powder over 2 tbsp of cold water and let it bloom for 5 minutes.
Microwave the bloomed gelatine for 10-15 seconds until completely dissolved. Quickly whisk the dissolved gelatine into the labneh mixture.
Pour the labneh mixture over the chilled biscuit base in the cake tin. Smooth the top with a spatula and sprinkle chopped pistachios evenly over the surface.
Refrigerate the cheesecake for at least 4 hours or until set.
Once set, carefully run a knife around the edge of the cheesecake to loosen it from the tin. Release the springform and transfer the cheesecake to a serving plate.
Garnish with fresh coriander leaves before slicing and serving.
