for the graham cracker crust:
for the filling:
for the topping:
* I developed this recipe with store-bought labneh, but you can use homemade. Just be sure to strain it long enough (the full 12 hours, or longer) or the cheesecake might not set correctly. If you buy store-bought labneh, make sure it’s really good quality. It needs to be very thick and sour.
** See the notes above the recipe for where to find preserved lemon, and make sure there’s no garlic or savory spices in the brine (a little hot pepper’s just fine though). Commercially processed preserved lemons tend to have much less sodium than home preserved lemons, and brands vary. If you have particularly salty lemons, proceed with caution, and add them to taste instead of just adding the entire 1/4 cup. Don’t add the extra 1/2 teaspoon of salt until you’re sure your lemons aren’t too salty. This amount worked perfectly with the brand I chose, but you should use your judgment.
*** If you don’t have a convection oven, it will just take a little longer to bake all the way through. When I’ve used a conventional oven for this recipe, it’s taken about 15 to 20 minutes longer to bake through.
**** I feel like food stylists usually don’t tell you their secrets to getting a picture-perfect result, so I included my trick to getting clean edges on a cheesecake. Whenever I make cheesecake, the very top edges get all messed up when I run a knife around the sides. I’ve never found a way to avoid this. I think using parchment paper would prevent the problem, but I don’t like the crinkly look that gives the sides. But this is a super easy way to fix the problem, and it works like a charm. You can of course just serve it as is and not worry about it, but if you’re really going for it on Instagram, make sure you reserve an extra tablespoon or so of labneh for touch-ups.