With this caramel-cookie cheesecake recipe, you’ll make a delicious dessert you’ll never get tired of. Let’s head to the kitchen.
Ingredients
- 200 grams of caramel cookies
- 75 grams of melted butter
- 800 grams of labne
- 1 cup of sugar
- 4 tablespoons of cornstarch
- 1 package of whipping cream
- 3 eggs
- 1 packet of vanilla extract
- 3 tablespoons of caramel cream
Preparation
- First, process the lotus cookies in a food processor until they become a fine powder. Add the melted butter and mix well.
- Line the bottom of a springform pan with parchment paper and wrap the sides with aluminum foil (to keep the sides white).
- Spread the cookie mixture evenly over the bottom of the springform pan and press down firmly with a spoon.
- Place it in the freezer until the cheese filling is ready.
- For the cheese filling, place the labneh in a bowl, add 1 glass of sugar, and mix with a hand whisk until the sugar dissolves.
- Add the cornstarch and continue mixing (do not use a mixer). Add the cream.
- Add the eggs one at a time, and finally add the vanilla.
- Pour the cheese filling into the springform pan you removed from the freezer, and tap it on the counter a few times to release any air bubbles.
- Fill a baking dish with water and place it on the bottom rack of the oven.
- Place the cheesecake in the oven preheated to 170 degrees and bake until the edges turn golden brown.
- It’s done when the edges are set and the center wobbles very slightly. Once it reaches this stage, turn off the oven.
- Don’t take it out of the oven right away; leave the door slightly ajar and let it cool. (This prevents cracking.)
Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 30 min
- Cooking: 60 min
- Servings: 12
- Published: 26.08.2026
Recipe Images
Recipe Author
Ece Eren
12 recipes
yigitmutfakta1
• 26.08.2026 17:35Üzerindeki süsleme sade ve çok hoş.