Labneh cheesecake with lime and coriander

These labneh cheesecakes are rich, tasty and leave you wondering why we add sugar to cheesecake in the first place!

Labneh cheesecake with lime and coriander

Ingredients
  1. 100g jumbo oats
  2. 40g dried coconut flakes
  3. 2 tablespoons egg white (approx 1 large egg)
  4. 2 teaspoons coconut butter
  5. 1 very ripe, soft mango (240g flesh), roughly chopped
  6. 380g labneh (Here’s my guide to making great labneh)
  7. 140g coconut cream
  8. 2 large eggs
  9. juice and zest of 2 limes
  10. 16g coriander leaves, chopped
  11. 20g pistachio nuts, crushed
Directions
  • Preheat your oven to gas mark 3, 325ºF, 163ºC, 143ºC fan.
  • Spread the oats on a baking sheet and place in the oven for 5 minutes, then add the coconut flakes and cook for a further 10-15 minutes until lightly coloured.
  • Remove from the oven, cool, then thoroughly mix with the coconut butter and egg white.
  • Place a sheet of greaseproof paper on a baking sheet, then grease the inside of the chef’s rings and place them on the baking sheet. Divide the oat mixture evenly between the four rings and press it down firmly to make a compressed base layer. Cook in the oven for a further 15-20 minutes, then set aside to cool.