At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 10 slices
• Prep time: 20 minutes
• Cook time: 50–55 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 10 slices.

• Calories: 510 kcal
• Protein: 7 g
• Carbohydrates: 44 g
• Fat: 35 g
• Sodium: 325 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Cheesecake

Have these measured and ready before you begin.

• 4 large eggs
• 160 g granulated sugar (5.6 oz)
• 200 g heavy cream (7 oz)
• 2 tablespoons all-purpose flour
• 16 ounces (454 g) labneh or full-fat cream cheese
• 6 tablespoons (85 g) unsalted butter, melted
• 200 g plain tea biscuits or graham-style cookies (7 oz)
• 1 teaspoon vanilla extract or 5 g vanilla sugar
• 2 cups (280 g) mixed berries
• 1/4 cup (50 g) sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water

Directions

1. Crush the biscuits, mix them with the melted butter, press into the pan, and chill in the freezer while making the filling.

2. Whisk the cream, eggs, labneh, sugar, flour, and vanilla until smooth.

3. Pour the filling over the crust.

4. Bake at 350°F (175°C) for 45–55 minutes, until the edges are set and the center has a gentle wobble.

5. Cool the cheesecake completely.

6. Simmer the berries, sugar, and lemon for 5 minutes; stir in the cornstarch slurry and cook until glossy. Cool, spread over the cheesecake, and refrigerate at least 6 hours.

Sources

1. USDA FoodData Central — April 2026 data release