Labneh (Kefir) "Cheesecake" by Alice Medrich
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
  • 8 tablespoons unsalted butter (1 stick), melted
  • ¼ cup sugar
  • ¼ teaspoon salt
  • ¾ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3 large eggs
  • ¼ cup sugar + 2 Tbs. sugar
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla extract
  • 1½ cups (12 ounces) labneh (aka: lebni, labni, kefir cheese)
  1. In a bowl, combine the butter with the sugar, vanilla, and salt.
  2. Add the flour and mix just until well blended.
  3. Press the dough evenly over the bottom and sides of the tart pan; there will be just enough for a thin layer. Place the pan on a cookie sheet.
  4. Bake at 350 until the crust is a deep, golden brown, 20-25 minutes. If the dough begins to inflate after about 15 minutes, press it down with the back of a fork and prick it. When the crust is finished, remove it from the oven and lower the heat to 300.
  5. While the crust is in the oven, make the filling, whisking together in this order: the eggs with the sugar, salt, and vanilla. Then whisk in the labneh.
  6. Moisture proof the crust by brushing with beaten egg yolk and a pinch of salt. Return to the oven for about a minute to set the yolk before pouring in the filling.
  7. Pour the filling into the hot crust, spreading it evenly. Bake until the filling is set around the edges but quivers in the middle, about 15 to 20 minutes.
  8. Check it several times in the last few minutes; be careful not to overbake. Cool on a rack; Serve or refrigerate
  9. Serve topped with your choice of seasonal fruit - strawberry slices, blueberries, or rhubarb compote.
Recipe by Tasting Pour by Jade Helm at