Labneh Cheesecake Bars With Pomegranate And Pistachios

AuthorSylvieCategory, DifficultyIntermediate

My to die for Labneh cheesecake bars prove once again how versatile Labneh really is. They are light, creamy, sweet, a touch tangy, they melt in your mouth, and they are better eaten with your eyes closed!

Yields12 Servings
Prep Time30 minsCook Time1 hrTotal Time5 hrs 30 mins
 1 cup all-purpose flour
 ¼ tsp salt
 1 tbsp semolina
 ½ cup cane or granulated sugar, plus 2 tbsp
 6 tbsp cold unsalted butter, cut into small cubes
 12 tbsp cold milk
 3 cups light cow Labneh
 2 eggs, beaten
 1 tsp vanilla extract
 1 tsp corn starch
 ½ cup pomegranate seeds
 ¼ cup crushed pistachios
1

Preheat oven to 180°C. Line a 25*15-cm square baking dish with parchment paper so that you have a parchment overhang on two opposite sides.

2

Whisk flour, salt, semolina, and 2 tbsp of sugar in a large bowl. Scatter butter cubes over dry mixture and and mix briefly with a fork or with your hands to coat the butter with flour. Using a pastry cutter, 2 knives, or your hands, cut or work the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the milk and mix with a fork just until the dough pulls together. It will still look a bit crumbly.

3

Transfer dough to prepared pan and use your fingers to press the dough into an even layer in the bottom of the pan. Bake crust for about 15 Minutes, until barely golden. Set aside to cool slightly while you make the filling.

4

Reduce oven temperature to 165°C. To make the cheesecake filling, use a whisk to combine Labneh, eggs, vanilla extract, the rest of the sugar, corn starch, until you have a smooth homogeneous mix.

5

Pour the cheesecake mixture on top of baked crust and spread into an even layer. Bake for 40-50 Minutes minutes, until cheesecake is just set. Let cheesecake cool completely for about 1 Hour, then transfer to the refrigerator to chill for at least 3 Hours before serving.

6

When ready to serve, use the parchment overhang to carefully remove the cheesecake from the pan. Slice into 12 bars.

7

Top with pomegranate seeds, crushed pistachios, and serve!

Ingredients

 1 cup all-purpose flour
 ¼ tsp salt
 1 tbsp semolina
 ½ cup cane or granulated sugar, plus 2 tbsp
 6 tbsp cold unsalted butter, cut into small cubes
 12 tbsp cold milk
 3 cups light cow Labneh
 2 eggs, beaten
 1 tsp vanilla extract
 1 tsp corn starch
 ½ cup pomegranate seeds
 ¼ cup crushed pistachios

Directions

1

Preheat oven to 180°C. Line a 25*15-cm square baking dish with parchment paper so that you have a parchment overhang on two opposite sides.

2

Whisk flour, salt, semolina, and 2 tbsp of sugar in a large bowl. Scatter butter cubes over dry mixture and and mix briefly with a fork or with your hands to coat the butter with flour. Using a pastry cutter, 2 knives, or your hands, cut or work the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the milk and mix with a fork just until the dough pulls together. It will still look a bit crumbly.

3

Transfer dough to prepared pan and use your fingers to press the dough into an even layer in the bottom of the pan. Bake crust for about 15 Minutes, until barely golden. Set aside to cool slightly while you make the filling.

4

Reduce oven temperature to 165°C. To make the cheesecake filling, use a whisk to combine Labneh, eggs, vanilla extract, the rest of the sugar, corn starch, until you have a smooth homogeneous mix.

5

Pour the cheesecake mixture on top of baked crust and spread into an even layer. Bake for 40-50 Minutes minutes, until cheesecake is just set. Let cheesecake cool completely for about 1 Hour, then transfer to the refrigerator to chill for at least 3 Hours before serving.

6

When ready to serve, use the parchment overhang to carefully remove the cheesecake from the pan. Slice into 12 bars.

7

Top with pomegranate seeds, crushed pistachios, and serve!

Labneh Cheesecake Bars With Pomegranate And Pistachios
(Visited 25 times, 1 visits today)

Leave A Comment

Your email address will not be published.