Delicious Lemon Cheesecake? This recipe, which is in the cookbooks of dozens of people, and...
Ingredients
- For the crust: 2.5 packages of oatmeal cookies
- 125 g melted butter
- 1 tablespoon milk
- 1 tablespoon hazelnut paste or 1 teacup of hazelnuts, processed in a food processor
- For the filling: Labne cheese (500 g)
- 100 ml heavy cream
- 2 tablespoons strained yogurt
- 1 package whipped cream mix
- 2 tablespoons powdered sugar
- Grated zest of 1 medium lemon
- 1 teaspoon powdered gelatin
- 3 tablespoons hot water
- Juice of 2 large lemons
- Juice of 2 small tangerines
- Half a glass of cold water
- 1 Turkish coffee cup of sugar
- 4 teaspoons wheat starch
- Zest of 1 lemon
- Lemon slices
Preparation
- Whip the cream and whipped cream in a deep bowl for about 4 minutes, until thickened.
- In a separate bowl, mix the labneh cheese and powdered sugar.
- For a slightly firmer texture, add an extra 2 tablespoons of strained yogurt.
- Add the powdered gelatin (soaked in hot water) to the cream mixture; combine the two mixtures thoroughly, then stir in the grated lemon zest.
- Beat with a mixer for 3–4 minutes, then refrigerate for 1 hour.
- Melt the butter, then combine it with the cookies (which have been processed in a food processor) and 1 tablespoon of milk.
- Mix well, then press the mixture firmly into the bottom of a round springform pan.
- Prepare the fruit jelly in a small saucepan.
- After letting it cool to room temperature, layer the prepared labneh-cream mixture, lemon slices, and the jelly—making sure it’s lukewarm—on top of the crust.
- For the jelly: Squeeze the juice from 2 large lemons and 2 tangerines, then mix with half a glass of cold water.
- Add 4 dessert spoons of wheat starch and 1 Turkish coffee cup of sugar, then whisk thoroughly before placing it on the stove.
- This step is important to ensure there are no lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens and small bubbles form on the surface.
- At the end of the process, add the grated zest of 1 whole lemon, being careful not to include the white pith.
- If desired—for an extra thick consistency—add 1 tablespoon of powdered gelatin during this process and mix well. Once our lemon sauce has cooled to room temperature, it is ready to be served with your desserts.
- It’s important to let it rest in the refrigerator overnight to set. You can remove it from the container 1 hour before serving. I’LL BE WAITING FOR YOU ON MY INSTAGRAM PAGE.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 25 min
- Cooking: 35 min
- Servings: 9
- Published: 27.08.2026
Recipe Images
Recipe Author
Oğuz Bulut
11 recipes
