My Little Recipe Book
Best Lemon Recipes
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You had me at “creaminess of cheesecake without several pounds of cheese.” It’s bookmarked!
I can’t believe I made something this good. I hope you will try it. And, as always I appreciate you.
This looks so good! I love a good dessert. you are so right about those traditional cheesecakes that use tons of cream cheese. Something to try for sure. Thanks for sharing at Dishing It & Digging It. Have a lovely week.
I hope you will give it a try, It is so much more than it looks.
This tart is amazing!and yours looks gorgeous! I’ve made a similar one for years and it’s on my list of “go to” desserts! So glad you found Lebneh – it has pretty much replaced sour cream in my household!!
Nancy, have you posted about it and I missed it? I have been walking past it in the market for years and it is just now registering. 🙂
While I don’t make cheesecake for the same reason you don’t, I would definitely make this tart. I’m pinning.
Karen, I thought I was the only one that felt that way. I hope you will give this a try. I am still amazed that so few ingredients can produce something so good.
Wow, this looks wonderful! Pretty and I’ll bet really tasty. Love cheesecake, and alas, it loves me, too, so this is a much better alternative. 🙂
Thank you John. I hope you will give it a try and then save the recipe for when you are having company. Whip up the eggs and sugar, then add in the Labneh, a short time in the oven, your done.
And, as always so glad you stopped by. 🙂
I’ve never used labneh, but you have me intrigued, Madonna! Your tart looks so pretty, and I’m like you in loving the simplicity of easy recipes that taste wonderful. I recently made a no-knead chocolate cherry walnut bread that was so easy, and tasted fabulous.
Now I’m off to check out the almond cake….
Did you post about your chocolate cherry walnut bread and I somehow missed it? I will check it out.
Yes, I did post the chocolate cherry walnut bread, and made two small loaves, so I could have one and then give one away. Thanks for the information on the pan. I checked on Amazon, but they didn’t have any. I guess I’ll check out BB&B for one, and use a coupon. Maybe a bundt cake pan would be pretty??
Kitty, the pan is cheaper at BB&B. The cake/pan is sometimes referred to a Rehruecken Loaf Pan.
I couldn’t leave a comment about the almond cake , but I want to make one! I’m trying to think what other pan I could use, instead of buying a new pan?? It sounds amazing!
Kitty, the pan holds about 2 & 1/4 cup batter if that helps. I love the pan and it looks special for company. Also, I like small cakes nowadays.
I think labneh is a hidden treasure and it sounds like this dessert is also one!
That is why I said don’t laugh. I am probably the last to know about it.
I’m not familiar with labneh either, except for seeing it in recipes. I’m thinking if I ever need to use some, I would just put Greek yogurt in a lined colander for a couple of days. That’s more like yogurt or farm cheese, but it’s all dairy, right? It’s either curds or whey! but I could be wrong.
You are correct, but I am fortunate enough to live in an area where I can get just about any type of food so most of the markets I go to carry labneh. I always thought it was more like feta cheese and that is why I gave it a pass.
Thanks for stopping by.
I love labneh and this tart sounds fabulous! So many possibilites! Can’t wait to try it!
Abbe, if you make it let me know what you think. If you are familiar with labneh I think you will like it.
I pinned your delicious Labneh Tart, it looks so good. Have a great first week of spring and thanks so much for sharing your awesome post with FULL PLATE THURSDAY!
Miz Helen
We have been eating Lebnah for years as my husband is Middle Eastern and they made their own until it started to become available in the markets. I have never tried to bake with it.. I’ll have to give this delicious looking tart a try
I have known about Lebnah for a long time, but I thought it had a different texture, that is why I gave it a pass, but I am so glad I finally got on board. I hope you will give this tart a try; so few ingredients yet it is so much more. It would be nice to hear what a Middle Eastern has to say about it.
Thanks for stopping by, I love comments.
Hello! So happy to find this recipe! I love Labneh and usually eat it mixed with lemon juice and liquid stevia as a dessert. I never knew it can also be baked!
I have one question… In the text describing the recipe, it says mic 1/2 cup sugar with eggs for the filling.
But the written recipe says to mix 1/4 cup sugar with eggs.
Which is correct please? Hoping it is the smaller amount, but just want to be sure!
Thank you.
It should have read one fourth cup of sugar for the filling. I hope you will let me know what you think. Be sure not to overbake. And, thanks for bringing my typo to my attention.