Brewed Easter dessert with labneh cheese

Ingredients

Easter Cheese Cake

2 liters (8.5 cups) heavy buttermilk
100 grams (3.5 ounces) milk
2 large egg yolks
100 grams (3.5 ounces) sugar
10 grams (0.35 ounces) cocoa powder
12 grams (0.42 ounces) gelatin
72 grams (2.5 ounces) water for the gelatin
50 grams (1.75 ounces) prunes
50 grams (1.75 ounces) dried apricots

Equipment

Cheesecloth or Gauze
Necessary for draining the buttermilk to create Labneh cheese. Fold it in 4-5 layers for best results.
Sieve
Use it to hold the cheesecloth and strain the buttermilk overnight.
Deep Bowl
Place this under the sieve to catch the whey as it drains from the buttermilk.
Saucepan
Essential for making the custard base. A heavy-bottomed one works best to prevent scorching.
Thermometer
Using a thermometer will ensure you reach the right temperature for your custard (180F/82C).
Mold
Line it with wet gauze to shape your cheese cake. You can use any mold shape you like for a personalized touch.

Instructions

Step 1

Prepare a cotton cloth or gauze (folded in 4-5 layers) the day before. Place it in a sieve and pour in the buttermilk. Position the sieve in a deep bowl so the whey can drain into it. Leave it overnight. By morning, you'll have a soft, pasty mass called Labneh cheese. Tip: Labneh can be seasoned with spices, herbs, garlic, salt, and pepper for a tasty snack!

Step 2

From 2 liters of buttermilk, you should get about 570 grams (20 ounces) of Labneh.

Step 3

Soak the gelatin in cold water and leave it to swell.

Step 4

Soak the prunes and dried apricots, then dry and chop them finely.

Step 5

Create the custard base: pour the milk into a saucepan, heat, and bring to a boil. While the milk is heating, mix the yolks with the sugar until well combined.

Step 6

Gradually pour the hot milk into the yolks while stirring. Return the mixture to the heat and cook until it reaches 180°F (82°C), stirring constantly. Tip: A candy thermometer can help ensure you reach the desired temperature.

Step 7

Remove from the heat and dissolve the gelatin in the mixture.

Step 8

Add the Labneh cheese to the mixture and stir well to combine.

Step 9

Divide the mixture into two parts. Add dried apricots to one part and cocoa powder with prunes to the other. Mix each part thoroughly.

Step 10

Prepare a mold by lining it with wet gauze. Alternate layers of the two cheese mixtures in the mold. Tip: Layering creates a beautiful marbled effect when sliced.

Step 11

Leave the assembled Easter cheese cake at room temperature for an hour. Then place it in the refrigerator overnight to set completely.

Step 12

Carefully remove the dessert from the mold by pulling on the edges of the gauze. Transfer to a serving dish.

Step 13

Decorate to your liking before serving. Tip: Fresh fruits, nuts, or a light dusting of powdered sugar can add a lovely finish.

Servings

Once your Easter cheese cake has beautifully set, it’s time to think about presentation and serving options. 🌸
**1. Garnish Galore:** Add some extra flair by garnishing with fresh berries, edible flowers, or a dusting of powdered sugar. For an extra special touch, drizzle with honey or chocolate syrup. 🍓🍫
**2. Perfect Pairings:** Serve alongside a platter of fresh fruit slices like kiwi, strawberries, and pineapple for a refreshing twist. Or, place it next to a selection of holiday cookies for those with a sweet tooth. 🍍🍪
**3. Creative Presentation:** Instead of a standard cake, consider using mini molds for individual portions. These can be the highlight of an elegant dessert table and are perfect for a more formal gathering. 🧁✨
**Make it a centerpiece:** Place your Easter cheese cake on a beautiful cake stand and let it take the spotlight in the center of your table. It’s not just a dessert, but a beautiful decoration that ties your Easter celebration together. 🐰💐
**Enjoy as a Snack:** Slice and enjoy it as a delightful snack with your afternoon tea or coffee. It’s a versatile treat that can be enjoyed any time of the day! ☕🍰

Variations

Looking to make this Easter cheese cake **gluten-free** or **vegan**? No problem! 🌱✨
**Gluten-Free Variation:** 🥳

Good news, this recipe is naturally gluten-free as it doesn't contain any wheat products. Be sure to choose certified gluten-free ingredients if you're serving someone with celiac disease or gluten intolerance.

**Vegan Variation:** 🥕💕

Swap out the gelatin for agar-agar to keep that creamy texture without using animal products. Replace the buttermilk with a 50-50 mixture of coconut milk and almond milk, and use yam puree instead of egg yolks. Finally, sweeten with maple syrup instead of sugar and voilà, a vegan delight! ✨

Faq

How do I know if my custard base is cooked properly?
Use a thermometer to ensure your custard reaches 180F (82C). Stir constantly to prevent curdling.
Can I use store-bought Labneh cheese?
Absolutely! Though homemade Labneh is recommended for the freshest flavor, store-bought works perfectly in a pinch.
How can I prevent my cheese cake from being too runny?
Ensure that your gelatin is properly dissolved and give your cheese cake ample time to set, ideally overnight in the fridge.
Can I substitute the prunes and apricots with other fruits?
Yes, you can use other dried fruits like raisins, cranberries, or dates. Just ensure they are well-soaked and finely chopped.
How can I achieve a smoother texture for my cheese cake?
Strain the Labneh cheese well and blend the custard base thoroughly before combining them. This will help ensure a smoother finish.
Can I freeze the Easter cheese cake for later?
Yes, you can freeze it. Wrap it well in plastic wrap and a layer of foil. Thaw in the refrigerator before serving to retain its texture.