Cheesecake with Honeyed Blueberries
Featured in Season 3, Episode 1
- 1.5 cups almond flour
- ¼ cup brown sugar
- 4 tbs unsalted butter, melted
- 1 cup fresh labneh
- ⅓ cup sugar
- 1 egg
- 2 tbs unsalted butter, melted
- ¼ cup sour cream
- ¼ cup almond flour
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tsp lemon juice
- ¼ tsp salt
Honeyed Blueberry Topping
- 1 cup fresh blueberries
- 1 tbs sugar
- 1 tbs honey
- pinch salt
- fresh mint leaves for garnish
Preheat the oven to 350°. Combine the almond flour, brown sugar, and butter in a small bowl and stir to combine. Press the mixture into the bottom of a 10″ springform pan. Bake for 8 minutes and then remove from the oven and allow to cool for at least 30 minutes before adding the filling.
Preheat the oven to 350°. Place all of the filling ingredients into the bowl of a food processor and puree until very smooth and creamy. Pour into the cooled pie crust and bake for 30 minutes. Remove from the oven and allow to cool completely, or overnight, before removing the springform pan side.
Just before serving, combine the sugar, honey, and salt in a small saucepan. Turn the heat to medium low and, as soon as the sugar and honey have dissolved, add the blueberries. Continue to cook over medium low heat for five minutes, stirring frequently. Remove from the heat and allow to stand for an additional five minutes until the mixture has thickened slightly. Spoon the blueberries overtop of the cheesecake and drizzle with extra honey sauce. Garnish with fresh mint leaves, slice and serve.