Lemon cheesecake recipe

in Food & Beverage
by (118 points)
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Who can say no to the delicious cheesecake?

Forget about ordinary cheesecake recipes, this recipe is for you!
Here are the materials

For base;
2 packets full wheat biscuits
2 tablespoons powder sugar
3 tablespoons butter 
A pinch of salt 

For Cake;
2 packets labne (800 gr)
Granulated sugar (250 gr)
2 eggs 
2 tablespoons greek yoghurt
3 desserts spoon flour 
Bark of a lemon 
Half of a lemon juice
1 packet vanillin

For Sauce;
Bark of a lemon
Half of a lemon juice
3 or 4 tablespoon water
2 eggs yolk 
7 tablespoons granulated sugar 
1 tablespoons butter 
Fresh mint and 
Basil leaves 

Run the oven at the bottom of 190 degrees.
Melt 3 tablespoons of butter.
For the base ; crush 2 packets full wheat biscuits in the refrigerator bag until flour and add 2 tablespoons powder sugar. 
Add a pinch of salt.

Mix with the melted and cooled down butter.

Place the baking  paper on the base of the cake mold with a diameter of 24 cm and pour the biscuit mixture on it and press and flatten it with your hand. It will be much more delicious , if as opposed to no edge.
Place the dish on the middle shelf of the oven and cook for 10 minutes.
At the same time, mix 250 grams powder sugar with 2 packets of labne in a large bowl. Please use a spatula.
When the granulated sugar is melted , add 2 tablespoons of greek yoghurt and 3 dessert spoons flour.
And you add a pinch of salt , bark of a lemon, half of a lemon juice and 1 packet vanillin.

Finally break into 2 eggs and mix. The last time we add the egg is that it doesn’t whisk up too much and don’t let the cake rise.

After the base has been cooked and cooled pour the prepared mixture into the cake mold.

Cover the mold with aluminum foil.
Place boiling water until half of the baking tray and place the mold in the middle.

Lower the oven to 150 degrees and place the tray from the bottom of the oven to the second shelf and cook for 50 minutes. At the end of 50 minutes close the oven and open the lid and let it stand for 45 minutes. The cheesecake may crack when you remove it from the hot oven.
At the end of 45 minutes, remove from the oven and allow to cool to room temperature. And than put in the refrigerator for 1 night or at least 4 hours.

Set up the brewer for the sauce. Place a bowl over a small pan and make sure that the bottom of the bowl does not touch the water.
When the water boils, turn it down.
Add 150 grams of granulated sugar, bark of lemon, half a lemon juice and 3 or 4 tablespoons of water and beat until the sugar has melted.

After the sugar has melted, beat the yolks off 2 eggs in another bowl.Add some warm sugary water to the eggs and stir the eggs. If eggs enter into hot water, they will be cooked and remain in pieces.

After all the sauce is mixed cook for 1 minutes and add 1 tablespoons of cold butter.

After the butter melts close the gold and let the sauce cool down until it thickens.

Take the cheesecake from the fridge and remove it from the dish and sprinkle with fresh mint and basil leaves. If you want use only one or half mint with basil. Then pour the sour sauce on your delicious lemon cheesecake is waiting for you to eat.

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