Labneh Cheesecake Bars with Rhubarb Cardamom Swirl

Makes 16 bars

Classic cheesecake gets a tangy twist with the addition of labneh—a Middle Eastern yogurt that’s strained until extra thick and luscious—and swirls of rhubarb spiced with warm cardamom. For a vibrant fruit puree, feel free to add a drop or two of pink or red natural food coloring. The bars will keep in the fridge for up to 5 to 6 days.

SWIRL:
1 ½ cup (6 oz or 170 grams) chopped red rhubarb
3 to 4 tablespoons granulated sugar
¼ heaping teaspoon cardamom
½ teaspoon vanilla
A pinch of kosher salt
¼ cup water

CRUST:
1 ½ cups (180 grams) graham cracker crumbs
2 tablespoons granulated sugar
¼ teaspoon kosher salt
6 tablespoons (85 grams) unsalted butter, melted

FILLING:
2 teaspoons lemon zest
½ cup (100 grams) granulated sugar
1 cup (8 ounces or 226 grams) cream cheese, softened
2 large eggs, room temperature
½ teaspoon kosher salt
1 teaspoon vanilla extract
1 cup (about 9 ounces or 255 grams) labneh, softened

To make the swirl: Toss rhubarb with sugar, cardamom, vanilla, and salt in a small saucepan. Stir in water and bring mixture to a simmer over medium heat. Continue to cook until rhubarb is tender and begins to fall apart. Allow to completely cool before pureeing it in a food processor until smooth. Set aside.

To make the crust: Heat oven to 325°F. Grease an 8x8-inch square metal baking dish and line with 2 pieces of parchment paper (crisscrossed), leaving an overhang on all sides.

Combine crumbs, sugar, and salt in a medium-sized bowl. Add melted butter and stir until evenly mixed. Press firmly into bottom of prepared pan and bake for 10 minutes until set—color won’t change much.

To make the cheesecake: Rub zest into sugar in the bowl of a stand mixer (or a large bowl) until sugar is fragrant, slightly moist, and pale yellow. Add cream cheese and beat using the whisk attachment on medium speed, scraping down sides and bottom of bowl often, until fluffy and clump-free. Beat in eggs, one at a time, mixing until just combined and scraping down sides and bottom before each addition. Add salt, vanilla, and labneh and mix until fully incorporated.

Transfer rhubarb puree into a squeeze bottle, pastry bag, or simply a zip-lock bag with a tiny corner snipped off.  Spoon half of the batter into the crust and drizzle puree all over. Spoon the remaining half into the pan and this time, place tiny dropslets of puree all over the top. Using a skewer or toothpick, swirl the puree and filling together. Any extra sauce can be served with the cheesecake.

Bake bars for about 35 minutes, or until edges are puffed and set, but the center is slightly wobbly—the cheesecake will continue to cook after it’s removed from the oven. Allow to cool on a cooling rack. Refrigerate for at least 2 hours or at ideally overnight before serving.

Use the parchment paper to transfer the cheesecake onto a cutting board. Using a sharp or serrated knife, cut into 16 bars and serve.