This recipe is inspired by a childhood favorite of mine growing up in the Galilee in the Upper Eastern part of Israel. It was served every Saturday and even 40 or so years later brings back fond memories.

Orchidea Labne Cheesecake

Name: Orchidea Labne Cheesecake
Yield: Makes
Ingredients: 500 grams Labne (or greek yogurt) (2 cups); 5 eggs - yolks and whites separated; 5 grams vanilla extract (1 1/2 tsp); 125 grams (1 cup) cornstarch; 170 grams (3/4 cup) granulated sugar; 20 grams (1 tbs) Orchidea (or try Yemen); Powdered sugar for dusting

Servings/Yield

Makes 1 cake

Author:

Lior Lev Sercarz

Ingredients

500 grams Labne (or greek yogurt) (2 cups)
5 eggs - yolks and whites separated
5 grams vanilla extract (1 1/2 tsp)
125 grams (1 cup) cornstarch
170 grams (3/4 cup) granulated sugar
20 grams (1 tbs) Orchidea (or try Yemen)
Powdered sugar for dusting

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Directions

Preheat your oven to 375 degrees.
Grease a round 10-inch springform pan and set aside.
In a bowl mix the labne, egg yolks, vanilla, Orchidea spice and cornstarch until smooth.
Using a stand or hand mixer whip the egg whites while slowly adding to the sugar in small batches until you obtain a stiff peak.
Gently fold the egg whites into the labne mixture with a rubber spatula.
Pour the mixture into the greased pan and bake for 30 minutes, or until you get a nice brown color on top.
Reduce the heat to 225 degrees and bake for another 20 minutes.
Let the cake cool down a bit before un-molding and dusting the top with powdered sugar.