Labneh cheesecake with lime and coriander

• Produce

  • 16 g Coriander, leaves
  • 2 Limes, juice and zest of
  • 1 Mango, very ripe soft

• Refrigerated

  • 2 tbsp Egg white
  • 2 Eggs, large

• Canned Goods

  • 140 g Coconut cream

• Condiments

  • 2 tsp Coconut butter

• Pasta & Grains

  • 100 g Oats, jumbo

• Nuts & Seeds

  • 40 g Coconut flakes, dried
  • 20 g Pistachio nuts

• Other

  • 380g labneh

Found on lepetitoeuf.com

Ingredients

• 100g jumbo oats
• 40g dried coconut flakes
• 2 tablespoons egg white
• 2 teaspoons coconut butter
• 1 very ripe, soft mango (240g flesh), roughly chopped
• 380g labneh
• 140g coconut cream
• 2 large eggs
• juice and zest of 2 limes
• 16g coriander leaves, chopped
• 20g pistachio nuts, crushed

Directions

• Preheat your oven to gas mark 3, 325ºF, 163ºC, 143ºC fan. Spread the oats on a baking sheet and place in the oven for 5 minutes, then add the coconut flakes and cook for a further 10-15 minutes until lightly coloured. Remove from the oven, cool, then thoroughly mix with the coconut butter and egg white. Place a sheet of greaseproof paper on a baking sheet, then grease the inside of the chef’s rings and place them on the baking sheet. Divide the oat mixture evenly between the four rings and press it down firmly to make a compressed base layer. Cook in the oven for a further 15-20 minutes, then set aside to cool. Combine the mango, labneh, coconut cream, eggs, lime zest and juice and leaves in a mixing bowl and whisk with an electric mixer for a few minutes until thoroughly combined. Turn your oven down to gas mark 2, 300ºF, 149ºC, 129ºC fan. Pour the mango mixture into the chef’s rings, filling them to the top, then place in the oven for 60 minutes. Remove from the oven, top each cheesecake with crushed pistachio and leave to cool. Run a small, thin knife around the outside of each cheesecake before gently lifting the chef’s ring off, then chill before serving.