Honey Caramel Labne Basque Cheesecake
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Recipe Intro From lisathompson
Making cheesecake is hard. (Or at least it used to be!) Using labne in place of cream cheese gives this basque-style cheesecake the most luscious texture and a perfect tangy. Just add all your ingredients to a bowl or a mixer until smooth, and pour into a lined pan. This crustless cheesecake bakes at a high temperature to get a toasty layer on top for a contrast in flavor. Plus, you can ditch the water bath. Karoun labne is a cultured Middle Eastern spread that pairs perfectly with the flavors of honey and some fresh fruit. Stock your fridge with labne and be amazed with how many ways you find yourself enjoying it!
- Recipe Card
Recipe Card
ingredients
- 1 stick unsalted butter, melted and cooled
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 (16 ounce) containers Karoun Original Labne, room temperature
- 6 large eggs, room temperature
- 1/2 cup heavy cream, room temperature
- 2 tablespoons honey
- 1/2 teaspoon Kosher salt
- 1 teaspoon vanilla extract, optional
For the Honey Caramel
ingredients
- 1/4 cup honey
- 1/2 tablespoon unsalted butter
- Pinch of Kosher salt
To Garnish
ingredients
- Fresh seasonal fruit, optional
Method
Step 1
Preheat oven to 425F. Line an 8- or 9-inch springform or cake pan with a large sheet of parchment paper. To fit the parchment easily to the pan, crumple the paper in your hands, then spread it out again. Press paper into the pan and spray lightly with non-stick cooking spray (not baking spray, if you need to keep this dish gluten-free, as they may contain flour.)
Step 2
Add sugar and cornstarch to the bowl of a stand mixer or a large mixing bowl and stir to break up any lumps in the cornstarch. Add labne, melted butter, eggs, heavy cream, honey, salt, and vanilla, if using, to the bowl and stir on low speed or quickly by hand for about for 3 minutes, until completely smooth.
Step 3
Pour mixture into prepared pan and tap it on the counter to remove any air bubbles. Set pan on a baking sheet and bake for 55 minutes, until the top is golden brown and it still has quite a bit of wobble to it in the center (Note: this is meant to be much less firm than traditional cheesecake, so don’t be scared if it looks too undercooked in the center.)
Step 4
Carefully remove pan from oven and let cool at room temperature, then tent with foil and transfer to the refrigerator for at least 4 hours or up to overnight. Before serving, cook honey in a medium pan over high heat until golden brown and fragrant, about 3-5 minutes (similar to brown butter). Stir in butter and salt and keep warm.
Step 5
Pour a few spoonfuls of honey caramel over cheesecake and arrange fresh fruit overtop, if desired.
Step 6
Slice and serve with a drizzle of more honey caramel overtop.