Berry Labneh Tart with Brown Butter Graham Cracker Crust
Baking a cheesecake in tart form has always been my preference— the ratio of filling to crust is more balanced (what can I say I love crust in every bite), and the cook time is much shorter. Labneh, a soft Middle Eastern cheese made from strained yogurt, has a super smooth consistency and a bit more tang than cream cheese, and the added health benefit of probiotics. I’ve bumped up the caramel-y flavors in the traditional graham cracker crust by using brown butter, and of course with the berry topping, feel free to mix it up with your favorite fruits.
Serves 8
INGREDIENTS
Crust
2 cups graham cracker crumbs (approximately 14 full sheets)
8 tbsp unsalted butter (1 stick)
1 tbsp sugar
Pinch of kosher salt
Filling
16 oz labneh
⅓ cup sugar
1 tsp vanilla extract
3 large eggs
Zest of 1 lemon, plus more for garnish
Pinch of kosher salt
½ pint raspberries
½ pint blackberries
Powdered sugar, for finishing (optional)
METHOD
Preheat oven to 325F.
Melt butter in a medium high pan until a golden nutty brown color, approximately 3-4 minutes. Pour into a bowl and combine with cracker crumbs and sugar. Press mixture into a 9-10” tart pan with removable bottom, using the bottom of a cup to flatten. Bake for 10 minutes. Remove tart shell and lower heat to 300F.
Meanwhile, make the filling. Add labneh, sugar, eggs, vanilla, eggs, lemon zest and salt to a medium bowl and mix until smooth and combined then pour into shell. When oven temperature reaches 300F, bake until set, approximately 20-25 minutes.
Remove from oven and cool on a wire rack for 20 minutes. Remove tart ring and continue to cool. Decorate top with raspberries and blackberries and finish with lemon zest and powdered sugar, if using.
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