This will mark the summer lemon cheesecake recipe We are with you. You will really like it with the fresh taste of lemon. I am sure that it will fascinate you not only with its taste, but also with its appearance.
The cheesecake recipe, which we will prepare the bottom base with vetch biscuits, is also quite easy. Let’s see all the ingredients. Then let’s start making lemon cheesecake together.
Lemon Cheesecake Recipe Ingredients
2 pieces of 200 gram white spreadable cheese
2 pieces of labneh of 200 grams
1 pack of cream (200 ml)
1 tablespoon of heaping flour
1 packet of vanilla
1 + 1/4 cup granulated sugar
For the subbase:
1.5 packets of vetch biscuits 250 grams
80 grams of butter
How is it done?
For the bottom base: Let’s mix the biscuits with the melted butter in the robot. Let’s spread the biscuit mixture on the base of our 20 cm springform mold on which we have laid oily paper. Let’s put it in the closet.
For the cheese cream: Strain the juices of the cheeses and put them in a bowl. Add in powdered sugar and whisk. Let’s add the eggs one by one and continue beating. Lastly, let’s add the cream and vanilla. Let’s get a smooth consistency. Let’s pour our cream on the biscuit base. Let’s cook for 1 hour in a preheated 160 degree oven. After 1 hour, turn off the oven and leave the cheesecake inside. At the end of this period, the edges will be fixed and the middle will be swinging. Let it sit for 30 minutes without turning on the oven. After that, let’s take it out and put it in the closet when it comes to room temperature. Let’s keep it in the closet for 1 night.
For the sauce: Take the egg and granulated sugar in the bowl where we will cook it. Add the starch and mix it. Let’s grate the peels of the lemons without going down to the white parts. Otherwise it will be painful. Add the lemon juice to the mix. Let’s cook the mixture on medium low heat for 7-9 minutes until it thickens. Let’s turn off the heat. Add the butter and mix for 2 minutes until it melts. Let’s bring it to room temperature.