Raspberry Cheesecake (Little Murders)? This recipe and...
Ingredients
- 500 g labne cheese
- 1 package heavy cream
- 1.5 cups granulated sugar
- 4 eggs
- 4 tablespoons flour
- 1 packet vanilla sugar
- 2 packages Eti Burçak cookies
- 1 tea glass milk
- 100 g butter
- 250 g frozen raspberries
- 1 cup water
- 2 tablespoons cornstarch
Preparation
- For the cheesecake crust, process the cookies in a food processor until finely ground.
- Pour the milk and melted butter over them, mix well, spread evenly over a springform pan lined with parchment paper, and chill in the refrigerator.
- Whip the heavy cream until it reaches a thick consistency.
- Add the labneh and whip.
- Then, add the sugar, flour, eggs, and powdered sugar one at a time, whipping after each addition.
- Remove the cake base from the refrigerator and pour the mixture over it.
- Bake in a preheated oven at 200 degrees for 10 minutes, then at 170 degrees for about 1 hour, and let it cool.
- For the raspberry sauce, place all the ingredients except the cornstarch in a suitable saucepan and stir.
- Mix the cornstarch with 1 tea glass of water, pour it into the sauce, and let it cook.
- After boiling for 1–2 minutes, turn off the heat and let it cool. Once the sauce has cooled, puree it, pour it over the cake, and let it sit in the refrigerator overnight before serving.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 20 min
- Cooking: 60 min
- Servings: 11
- Published: 14.08.2026
Recipe Images
Recipe Author
Damla Yalçın
12 recipes
