Butternut Squash Cheesecake

(Balkabakli Labneli Pasta)

Crust:
1 cup graham cracker crumbs (or wholewheat or oatmeal or ginger cookies)
2 tbsp sugar
2-3 tbsp butter, melted

Filling:
4 eggs, room temperature
3/4 cup sugar
3/4 cup cream 35%
300 g labne cheese*
300 g creamy yogurt, room temperature
2 tbsp corn starch

Topping:
500 g peeled butternut squash, cut in bite size
1/2 cup granulated sugar
1-2 tbsp water

9inch-22cm. spring-form pan, the bottom lined with the parchment paper

To prepare the topping; cook all the topping ingredients in a medium-size pot at low heat, mash while still hot. Strain the puree through a medium mesh strainer. Let it cool, cover and keep in the refrigerator.

Pre-heat the oven to 325°F (160°C).

In a bowl, stir the crumbs, sugar and butter until well moistened; press onto bottom of pan, put in the freezer.

Meanwhile; In the bowl of a stand mixer, whisk the eggs with sugar. Then add the rest of the ingredients, mix until smooth on low speed. Pour it over the crust.

Bake it for about an hour. Allow the cake to sit at room temperature for an hour before chilling. Cover with plastic wrap. It is essential to chill overnight.

Gently run a knife around the edge of the cheesecake before removing spring-form ring.

Spread the butternut squash puree over the top equally. Gently run a knife around the edge of the cheese cake before removing the spring-form ring.

*Labne cheese: a soft, cream cheese made from strained yogurt. Labne is easy to make and low in calories, making it the perfect alternative to traditional cream cheese. Labne can be used just as you would normally use cream cheese, as a spread on bagels or a dip for your favorite fruit and vegetables.