Step-by-Step Guide

1. Prep the pans

Preheat a conventional oven to 425°F.

Lightly coat a 9-inch springform pan with non-stick spray. I use canola.

Press the first sheet of parchment paper into the pan, smoothing it as flush to the sides as possible. This helps prevent deep folds from baking into the cheesecake.

Lightly spray again, then add a second sheet of parchment paper overlapping the first, allowing the parchment to extend above the edges of the pan.

Give it one more spray to ensure a smooth release once baked.

2. Make the batter

Before starting, make sure the labneh, cream cheese, heavy cream, and eggs are all at room temperature.

Do not begin mixing while the ingredients are still cold, as this can cause lumps and uneven baking.

Allowing the ingredients to fully come to room temperature helps the batter blend smoothly and creates a creamier, more evenly baked cheesecake.

In a large bowl, combine the labneh, cream cheese, and heavy cream until smooth.

Add the sugar and mix until fully incorporated.

Add eggs one at a time, mixing gently after each addition.

Stir in vanilla, salt, and any optional flavorings.

3. Rest the batter

Let the batter rest for 5–10 minutes to allow air bubbles to settle.

Pour into prepared pan and gently tap the pans on the counter a few times to release large air pockets. Leave the surface slightly swirled for that signature finish.

4. Bake

Bake for 30–40 minutes, rotating the pans at the 15-minute mark

The cheesecake is ready when:

• the tops are deeply golden brown

• the edges are set

• the center is still wobble slightly when gently shaken