Labnah Baklava Cheesecake - Lactose Intolerant Friendly

Crust

500g Turkish Semolina Biscuits or other dry plain biscuit

100g of Butter

50g Caster Sugar

1 teaspoon Cinnamon

1/2 teaspoon each nutmeg and allspice

Crush biscuits until a fine crumb and then combine with other ingredients. Press into a lined springform tin and bake at 180c for 5 minutes. Set aside to cool completely. 

Cheesecake

600g Labneh 

11/2 teaspoon rosewater

2/3 cup of caster sugar

2 teaspoon of gelatin dissolved in 2 tablespoons of water

Whip ingredients together until smooth. Pour over biscuit base. Place in fridge until needed.

Baklava

250g each or roasted pistachios and pecans ground into a rough mix. Mix together with syrup and spoon onto the cheesecake. 

Syrup

220g (1 cup) caster sugar
120g (1/3 cup) honey
60ml (1/4 cup) lemon juice
4 wide strips lemon zest
9 cloves

To make syrup, combine the sugar, honey, lemon juice and zest, cloves and 180ml (3/4 cup) water in a saucepan. Bring to the boil over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer for 3 minutes, then set aside to cool.


Place completed cheesecake in the fridge overnight to set. 

*Depending on the severity of an individuals lactose intolerance, many can still eat yogurt. As the base for the filling is a cheese made from yogurt lactose intolerant people may be able to eat this cake.