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Lebanese Lemon-Labneh Cheesecake with Honeyed Pistachios

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 9 servings

Equipment

  • Springform pan
  • Mixing bowl
  • Saucepan

Ingredients
  

For the Crust

  • 1 1/2 cups rolled oats (or almond flour for GF option)
  • 1/2 cup Medjool dates, pitted
  • 3 tbsp melted butter or coconut oil
  • 1/2 tsp cinnamon
  • Pinch of salt

For the Cheesecake Filling

  • 2 cups labneh (or full-fat Greek yogurt)
  • 8 oz cream cheese, softened
  • 3/4 cup honey or maple syrup
  • 2 large eggs
  • 2 tbsp cornstarch (or arrowroot powder)
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract

For the Honeyed Pistachio Topping

  • 1/2 cup pistachios, chopped
  • 3 tbsp honey
  • 1/2 tsp orange blossom water (optional, for floral notes)
  • Pinch of sea salt

Instructions
 

  • Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.; In a food processor, blend oats, dates, melted butter, cinnamon, and salt until crumbly but sticky.; Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
  • In a large bowl, beat together labneh, cream cheese, honey, and cornstarch until smooth.; Add eggs, lemon zest, lemon juice, and vanilla extract, mixing until just combined (avoid overmixing to prevent cracks).; Pour the filling over the cooled crust and smooth the top.
  • Bake for 40-45 minutes, or until the edges are set but the center has a slight jiggle.; Turn off the oven and let the cheesecake cool inside for 30 minutes before transferring to the fridge.; Chill for at least 4 hours, preferably overnight, for the best texture.
  • In a small pan over low heat, warm the honey and orange blossom water (if using) for 1-2 minutes.; Stir in the chopped pistachios and a pinch of sea salt, coating evenly.; Remove from heat and let cool slightly before spooning over the chilled cheesecake.
  • Carefully remove the cheesecake from the springform pan and transfer to a serving platter.; Drizzle extra honey on top and garnish with lemon zest or dried rose petals.; Slice and serve chilled for the ultimate creamy, tangy bite.