Labne Yogurt Cheesecake

Ingredients

• 3 large eggs
• 75 grams sugar
• Pinch of sea salt
• 675 grams unsalted Labne

Directions

1. Heat the oven to 300 degrees F. In a bowl, whisk the eggs thoroughly, then add the sugar and sea salt and whisk again until everything is combined.
2. Transfer measured labne to a medium to large bowl and work it with a spatula until it is smooth. Fold and press it until you can’t see any lumps, then create a hollow in the center.
3. With a whisk ready, pour one third of the egg mixture into that hollow. Stir in small, close circles so you blend without pulling air into the batter. Add the rest of the egg mixture and whisk only until the labne mixture looks even.
4. Divide the batter among the serving vessels you want to use, such as small jars.
5. Set the cheesecake vessels in a shallow roasting pan or pot. Pour in hot water until it reaches halfway up the sides of the vessels, then cover the pan with its lid or with an aluminum foil hat, crimping the edges so it seals. Move the pan to the low or middle rack of the heated oven.
6. Set a timer for 15 minutes. To check, peel back one corner of the foil and, while watching the centers closely, nudge the roasting pan very gently without shaking it.
7. They are ready when the edges puff just a bit and the center moves like a calm, shallow ripple rather than a loose, bouncy wobble. It is better to stop slightly early than to bake them too long, because they will keep cooking a little after they come out.
8. Once the cheesecakes are done, leave them at room temperature until they cool. Covered tightly and refrigerated, they will keep for up to 3 days, though the texture is best a few hours after baking.
9. Finish with fresh fruit, jam or compote, crumbled cookie crumbs, toasted nuts, sorbet, or whatever sounds right.