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Labneh Cheesecake with Figs & Hazelnuts (Gluten & Sugar Free) On A big plate with a slice cut out. Shown from front
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Labneh Cheesecake with Figs & Hazelnuts (Gluten & Sugar Free)

This is a wonderful, creamy and absolutely delicious cheesecake with a delicious crust and a wonderful cheesecake layer made with tangy and creamy Labneh and Turkish yogurt. This cheesecake is delicious, easy to make and absolutely addicitive.
Course Baking, Dessert, Sweet Snack, Sweet Treat
Cuisine All around
Keyword Easy, Gluten-Free, Lower in Fat, Sugar Free
Prep Time 10 minutes
Cook Time 1 hour
Resting time 5 hours
Total Time 6 hours 10 minutes
Servings 12

Ingredients

For the crust

  • 2 dl oats
  • 1 1/2 dl Coconut flakes
  • 1 dl Oat flour
  • 1 tbsp Apple sauce (can be replaced with more coconut oil or fiber syrup/honey)
  • 2-3 tbsp Coconut oil melted
  • 2-3 tbsp Fiber syrup/agave/honey

For the cheesecake

  • 250 g Labneh
  • 1 1/2 dl Greek (or Turkish) yogurt
  • 3 Eggs
  • 1/2-3/4 dl Granulated sugar free sweetener (depending on how sweet you prefer it)
  • 1 tsp Lemon juice
  • 1 tsp Vanilla extract

For the topping

  • 3-4 Figs cut into wedges
  • 1 dl Sugar free granulated sweetener (that can caramelize, I used NICKS use as sugar)
  • 1/2 dl Fiber syrup/Agave/Honey
  • 1 tsp Water
  • 3 tbsp Cream (I used reduced fat)
  • Hazelnuts roughly chopped

Instructions

  • Preheat the oven to 175 degrees Celsius.
  • Place the oats on a parchment covered baking sheet. Roast in the oven for about 5 minutes.
  • Add the coconut flakes to the baking sheet and roast for 5-10 minutes more, until oats and coconut chips are golden brown.
  • Line or grease a 18 cm spring form. Increase the heat to 200 degrees.
  • Combine roasted oats, coconut flakes, oat flour, apple sauce, coconut oil and fiber syrup/agave/honey in a bowl.
  • Add the crust into the lined spring form and press down to an even layer. Bake in the oven at 200 degrees for 20-25 minutes.
  • Meanwhile add Labneh to a bowl or mixer and mix until smooth.
  • Add granulated sugar and mix until incorporated.
  • Add the Greek yogurt, lemon juice and vanilla extract and mix again until combined and smooth.
  • Add egg one by one and whisk until incorporated but do not over mix.
  • Take the crust out of the oven and pour the cheesecake batter over it. Spread it out using a spatula into an even layer. Bake for 25-35 minutes, until the edges have set but the middles is still a bit wobbly.
  • Turn off the oven, open the oven door and let the cheesecake cool for 30 minutes.
  • Remove the cheesecake from the oven and let it cool completely. Then place in the fridge at let it re-fridigate for at least 5 hours, but preferably over night.
  • Make the caramel sauce by adding granulated sugar, fiber syrup/agave/honey and water to a small pot. Let the sugar dissolve. Then bring it to a boil. Let it cook over medium heat until the sugar caramelises. Do not stir the sugar. Make sure to keep an eye on it, it turns from caramelized to burnt in seconds. Remove from the stove, let it cool for a few minutes then stir in the cream. Let it cool down.
  • Roast the figs in the oven at 200 degrees Celsius for about 15-20 minutes.
  • Remove the cheesecake from the spring form. Top with caramel sauce, roasted figs and chopped hazelnuts.