Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, August 23, 2013

Fig Cheesecake

(Taze Incirli Labneli Pasta)

Fig Cheesecake
1 cup graham cracker crumbs (or wholewheat or oatmeal or ginger cookies)
2 tbsp sugar
2-3 tbsp butter, melted

4 eggs, room temperature
3/4 cup sugar
3/4 cup cream 35%
300 g labne cheese*
300 g creamy yogurt, room temperature
2 tbsp corn starch

Fresh figs, rinsed with cold water, chilled
Apricot jam (or marmalade) for glaze

9 inches (22cm) spring-form pan, the bottom lined with the parchment paper

Pre-heat the oven to 325°F (160°C).

In a bowl, stir the crumbs, sugar and butter until well moistened; press onto bottom of pan, put in the freezer.

Meanwhile; In the bowl of a stand mixer, whisk the eggs with sugar. Then add the rest of the ingredients, mix until smooth on low speed. Pour it over the crust.

Bake it for about an hour. Allow the cake to sit at room temperature for an hour before chilling. Cover with plastic wrap. It is essential to chill overnight.

Gently run a knife around the edge of the cheesecake before removing spring-form ring.

Arrange the fig slices on top. Brush with the apricot jam. Cut into slices and serve.

*Labne cheese: a soft, cream cheese made from strained yogurt. Labne is easy to make and low in calories, making it the perfect alternative to traditional cream cheese. Labne can be used just as you would normally use cream cheese, as a spread on bagels or a dip for your favorite fruit and vegetables.



At 7:37 AM, Anonymous Anonymous said...

Great I waited for a recipe like this. Never tried cheesecake with figs!:)Im excited to copy this recipe:)

At 9:24 AM, Anonymous Anonymous said...

Hi Binnur,
As always, a wonderful, easy, light, healthy recipe from you! Can you advise, what's the difference between labne cheese and creamy yogurt? Both are made from regular yogurt and are strained. Should I just use 600g of strained yogurt? Or.. would you recommend ricotta cheese instead of labne?

Thank you so much!

At 7:10 PM, Blogger Binnur said...

Hi Sedef,
Thank you:) There is not much difference between them. We used
to use labne cheese to make and call it Labneli Pasta while I was in
Istanbul. I think, in time the name has changed to cheese cake in
Türkiye:) We always enjoyed the labneli pasta made by Altinkek
Pastahanesi in Istanbul. I will also post it in the future:)

Don't change the amounts of cheese and yogurt. You can replace the
labne cheese with creamy cheese. Or, you can use 150 g cream cheese and 150 g ricotta cheese in case you like the cheese cake with a little bit of texture.

Take care,

At 4:36 PM, Blogger tonyblenk said...


Which cream do you use/recommend that can be bought in Turkey?


At 7:12 PM, Blogger Binnur said...

Hi Tony,
You can use any kind of cream. Since I live in Toronto, I am not familiar with the types of cream in Turkey:)

At 1:10 AM, Blogger tonyblenk said...

Many thanks Binnur


Post a Comment

<< Home