Labneh cheesecake with roasted apricots, honey and cardamom from Falastin: A Cookbook (page 322) by Sami Tamimi and Tara Wigley

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute Greek yoghurt for labneh cheese.

  • Anea25 on August 21, 2024

    The top of the cheesecake split so it didn't look as pretty as it could have, but it was a hit in terms of flavor. One of the best cheesecakes I've ever had!

  • amandabeck on October 08, 2022

    Wow! This turned out absolutely gorgeous-- but it was way too much for 6 people! I used nectarines because we don't have apricots right now. I love that the cheesecake portion is not too sweet and not loaded with sugar. I thought the crust was finicky and wasn't sure it was worth the effort, but it turned out really unique and tasty. Cake held together and sliced beautifully.

  • EmilyR on July 01, 2020

    This is a beautiful cake. It's not overly sweet, the labneh makes it a bit light and tangy. The baklava style crust is also something interesting, though it wanted to fall off the cake a bit while cutting. The quantity of syrup would have left my apricots and cake swimming, so I didn't pour all of it on. The apricots add the perfect bit of tart, yet subtle sweetness to this mix.

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