Cheesecake with lemon is a delightful dessert that combines the rich creaminess of cheesecake with the bright, tangy flavor of lemon. The crust is typically made from crushed graham crackers or digestive biscuits, mixed with melted butter and sometimes a hint of sugar.

For the cream;

400 g drained labneh cheese
200 g cream
2 tablespoons of starch
2 eggs
1 tablespoon flour
1 glass of sugar

For the sauce;

juice of 3 lemons
6 tablespoons of sugar
1 tablespoon of starch
1 teaspoon of turmeric (for color)


First, let’s prepare the base of our cheesecakes. Let’s blend our biscuits. Then add the melted butter and mix. Let’s divide the biscuit mixture into molds. You get about 18 pieces from these sizes. Then let’s rest it in the refrigerator to freeze.

For the cream, let’s mix the eggs and sugar with the help of a mixer. Then, add the strained labneh and other ingredients and mix well. Let’s divide it on the resting biscuits.

Let’s put a tray of water on the bottom of the oven and heat it at 170 degrees. Then, let’s place our cheesecakes in the heated oven and bake them in the oven for about 25-28 minutes. Let it rest for 20 minutes before removing it from the oven.

Let’s put the ingredients for the sauce in a small pot and cook until it thickens. Then, pour it over our cakes, let it rest in the refrigerator for 1 night, then take it out of the molds, decorate it as you wish and serve it. Bon appetit.


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