Dessert

Buckwheat Cheesecake

Name: Buckwheat Cheesecake
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup buckwheat; 2 tablespoons honey; 3 tablespoons olive oil; 400 grams labneh cheese; 3 pieces eggs; 0.5 cup yogurt; 1 dessert spoon vanilla extract

Duration

50 min

Servings

For 4 People

Difficulty

medium

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Ingredients

Servings:

1 cup buckwheat
2 tablespoons honey
3 tablespoons olive oil
400 grams labneh cheese
3 pieces eggs
0.5 cup yogurt
1 dessert spoon vanilla extract

Step-by-Step Preparation

Speed:1x

Preheat the oven to 170 degrees and prepare a springform pan lined with parchment paper. Meanwhile, to prepare the buckwheat base, lightly rinse and dry the buckwheat.

Before baking the buckwheat base, the buckwheat can be lightly toasted in a pan for a short time to further enhance the nutty aromas. Process the toasted buckwheat in a food processor until it reaches a flour-like consistency.

Mix the crumbled buckwheat with olive oil and honey until it reaches a wet sand consistency. Press the prepared mixture firmly into the bottom of the springform pan using a glass and pre-bake in the oven for approximately 10 minutes.

For the cheesecake filling, add the cream cheese and yogurt to a deep mixing bowl. Whisk with a wire whisk or mixer at low speed until smooth.

Continue whisking while adding the eggs 1 by 1 to the mixture. Ensure the ingredients are mixed homogeneously after each egg.

Finally, add the vanilla extract and gently mix the entire mixture until it reaches a smooth and fluid consistency.

Remove the pre-baked buckwheat base from the oven and let it cool at room temperature for a few minutes. Then, pour the prepared cheese filling over the base and tap the pan lightly on the counter to release air bubbles.

Place the cheesecake in the oven and bake for approximately 35-40 minutes until the top is lightly golden and the center has a slightly jiggly consistency. Leave the baked cheesecake to cool inside the oven with the door slightly ajar, then let it rest in the refrigerator for at least 4 hours.

Chef's Tips

Ensuring the labne cheese and eggs are at room temperature makes the mixture smooth and prevents it from cracking in the oven.
If you let the cheesecake reach room temperature after taking it out of the oven and then place it in the refrigerator, the consistency will set better.

Alternative & Optional Ingredients

You can use a mixture of strained yogurt and cottage cheese instead of labne cheese.
You can sweeten the base with date puree instead of honey.

Gourmet Recommendations

You can enrich your presentation by adding fresh fruits on top when serving.
If you wish, you can add a small pinch of cinnamon to the mixture while preparing the base.

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Nutrition Facts

Per Serving

Calories415 kcal

Protein17 g

Carbohydrates36 g

Fat24 g

Fiber 4 g

Sugar 15 g

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Dessert

Buckwheat Cheesecake

Duration

50 min

Servings

For 4 People

Difficulty

medium

Save on Pinterest Share on WhatsApp