Labneh and Lemon Cheesecake Pots
Light, bold and full of flavour is what this dessert is all about!
This creamy, light dessert is the perfect way to end your BBQ or enjoy as a refreshing snack. The bold, tangy flavour of lemon paired with the smooth, rich YAMAS! Labneh makes for a deliciously refreshing treat.
Recipe By: @amysheppardfood
Serves 6 | Time: 30 minutes, plus chilling | Difficulty: Easy
Ingredients
- 200g YAMAS! Labneh
- 8 digestive biscuits
- 25 g melted butter
- 6 tsp lemon curd (plus extra for the topping)
- 30g icing sugar
- 120g double cream
- Juice and zest of ½ lemon
Method
- Place the biscuits into a bowl and crush to a crumb with the end of a rolling pin.
- Pour in the melted butter and stir until coated.
- Divide between 6 ramekins. Press down gently with the back of a spoon until you have a level layer.
- Add a tsp of lemon curd to each pot and carefully spread it out over the crumb.
- Add the YAMAS! Labneh, double cream and the lemon juice and zest to a mixing bowl.
- Sieve the icing sugar into the bowl and blend with an electric whisk for 30 seconds to 1 minute until combined and thick.
- Divide the mixture between the 6 pots and smooth the top until level.
- Water down a couple of tsp of lemon curd with a few drop of boiling water.
- Drizzle a little over the top of each pot.
- Refrigerate for a couple of hours before serving.
A flavourful dessert to enjoy in the summer sun!
This Recipe Uses
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