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Cultured Cheesecake Base

Name: Cultured Cheesecake Base
Yield: Approximately 3.3 kg
Ingredients: 1.5 kg Cream cheese; 750 g Labneh; 500 g Cultured cream; 300 g Caster sugar; 6 each Large eggs; 2 lemons Lemon zest; 10 g Vanilla; 3 g Fine sea salt

Base di cheesecake coltivata

Cream cheese, labneh and cultured cream mixed gently with sugar, egg, lemon, vanilla and salt.

Smooth pale cultured cheesecake base before baking, mixed to a low-aeration finish.

A ready-to-use dessert component mixed with as little aeration as possible for a smooth baked texture.

Approximately 3.3 kg

Cook this

Ingredients

Cream cheese1.5 kg
Labneh750 g
Cultured cream500 g
Caster sugar300 g
Large eggs6 each
Lemon zest2 lemons
Vanilla10 g
Fine sea salt3 g

Method

Bring the cream cheese and labneh to a workable temperature.
Mix gently until smooth.
Add the caster sugar and mix without incorporating excessive air.
Add the cultured cream.
Add the eggs gradually.
Add the lemon zest, vanilla and salt.
Mix until completely smooth.
Pass through a fine sieve.
Transfer into sanitised containers and refrigerate immediately.

Chef’s notes

Do not overmix. Excessive aeration can create bubbles, uneven baking and a coarse texture.
This is a fresh dairy, ready-to-use dessert component and should not be held longer than the kitchen's validated procedure allows.

Keeping

Keep refrigerated. The source gives a conservative working target of 3 to 5 days, subject to your validated kitchen procedure.

Allergens and diet

Milk. Eggs.

Last refined · September 2026