Labneh and Lemon Cheesecake Pots
Light, bold and full of flavour is what this dessert is all about!
Creamy yet refreshing, it’s the perfect finish to a BBQ or a light treat on a warm day. The zesty kick of lemon pairs beautifully with the smooth, rich YAMAS! Labneh for a truly irresistible bite.
Recipe By: @amysheppardfood
Serves 6 | Time: 30 minutes, plus chilling | Difficulty: Easy
Ingredients
- 200 g YAMAS! Labneh
- 8 digestive biscuits
- 25 g melted butter
- 6 tsp lemon curd (plus extra for topping)
- 30g icing sugar
- 120g double cream
- Juice and zest of ½ lemon
Method
- Crush the biscuits into fine crumbs using the end of a rolling pin.
- Add the melted butter and mix until fully coated.
- Divide the mixture between 6 ramekins and gently press down with the back of a spoon to create an even base.
- Spoon a teaspoon of lemon curd into each ramekin and carefully spread it over the crumb layer.
- In a mixing bowl, combine the YAMAS! Labneh, double cream, lemon juice and zest.
- Sift in the icing sugar and whisk with an electric mixer for 30 seconds to 1 minute, until smooth and thick.
- Divide the mixture evenly between the ramekins and smooth the tops.
- Loosen a couple of teaspoons of lemon curd with a few drops of boiling water, then lightly drizzle over each dessert.
- Refrigerate for at least 2 hours before serving.
