Orange & Rosemary Yogurt Cheesecake

As a cheesecake lover, I’m always looking for new cheesecake recipe ideas. Is it possible to concoct a healthy cheesecake? If so, I’m all about it. When I ran across a recipe which uses yogurt in the filling rather than cream cheese, I took notice. This cheesecake recipe uses a “labneh” which is Greek yogurt that has been strained to make a soft cheese. The labneh makes a smooth and light-textured cheesecake! It is higher in protein and lower in calories than cream cheese versions. Yes, a little healthier and very easy to make. This cheesecake recipe adds fresh rosemary and orange zest to the filling. These ingredients give a unique flavor “pop” to this cheesecake. Something different to brighten up an otherwise rather bland filling. And I added candied orange peels from marmalade as a topping.

What is a labne (labneh)?

The base of this cheesecake recipe is the labne. Although at first it seemed a little daunting to make the labne, I was pleasantly surprised at how simple this process was.

A labne is made with whole milk plain Greek yogurt. I used Chobani brand yogurt. Don’t substutute low-fat or fat-free yogurt or the cheesecake will be too dry. To make a labne, the yogurt is strained overnight through a cheesecloth-lined fine seive or colander which removes the whey. The result is a thick, dense but soft cheese with a smooth and creamy texture. It is tangy and sour.

Labne cheese is found in Middle Eastern cuisine where it is often used as a dip or spread. Many ingredients can be added to give the labne either a savory or a sweet flavor. Drizzle on olive oil, za’atar and serve with pita bread, chips or crudites. Or, add honey for a sweet version and serve with fruit. Many recipes include adding a little salt to the labneh for a little more flavor.

Cheesecake Recipe

Here are the ingredients for my cheesecake. The recipe has a nice flavor boost from orange zest and fresh rosemary which are added to the filling. Something a little different! The yogurt labne is rather dry, so I added sour cream to the filling to “lighten” the cheesecake. The other ingredients are eggs, sugar and vanilla extract. This is really a simple cheesecake!

For the filling, simple mix up the ingredients using an electric mixer until they are creamy and smooth. Stir in the rosemary and orange zest and pour into a prepared crust. Bake in a 300 degree oven until the center of the cheesecake is just set.

Making the labne

To make the labne, line a fine strainer/sieve with cheesecloth. (Cheesecloth suitable for cooking can be found in many grocery stores.) Place the Greek yogurt in the sieve over a large bowl. Cover with plastic wrap and place in refrigerator overnight. The liquid whey separates out. You can actually let the yogurt strain for one to two days — the longer the yogurt sets, the more dense the finished labne will be. I began with 3 cups (24 oz) yogurt and ended with 2 cups (16 oz) labne.

Graham Cracker Crust

All kinds of crusts can be used for this cheesecake such as a shortbread crust, a chocolate cookie crust or a crust made with almond flour. However, I opted for a simple one using graham cracker crumbs, powdered sugar and butter. Flavorful graham crackers balance the filling perfectly. I used a 9″ springform pan with removable sides and baked the crust in a 350 degree oven for 10 minutes to set the crust. Cool to room temperature prior to adding the filling.

After the cheesecake was baked, I garnished it with candied orange slices. Here, I made my own. I also used orange marmalade as a garnish which is much easier. This recipe makes a light and delicious cheesecake! Labne was new to me, it worked well in the cheesecake. I plan on trying out other recipes with this Middle Eastern ingredient in the future.

Now I have yet another cheesecake recipe for my recipe collections. Enjoy this “lighter” healtier cheesecake version.