Lemon Cheesecake? The Lemon Cheesecake Recipe and...
Ingredients
- 2 packages of Burçak cookies
- 2. 5 tablespoons of butter
- 3 eggs
- 1 glass of sugar
- 1 package of whipping cream (200 g)
- 1 package of labne (300 g)
- 2 packages of vanilla sugar
- 4 tablespoons of flour
- Juice and zest of half a lemon
- 3 tablespoons strained yogurt (if unavailable, place regular yogurt in a bag, cover with 2 layers of paper towels to drain the liquid, then use it this way)
- 1.5 lemons’ worth of juice
- 1.5 cups water
- 2 tablespoons cornstarch
- 3 tablespoons granulated sugar
- A little less than 1 teacup of water (to dissolve the cornstarch)
- Zest of half a lemon
- 2 teaspoons turmeric (it’s not a problem if you don’t have it—turmeric just adds a yellow color)
Preparation
- First, melt the butter for the crust and process the cookies in a food processor until they become a fine crumb.
- In a bowl, mix the two ingredients thoroughly, then line the bottom of a small baking dish or a 26-cm springform pan with parchment paper and pour the crust mixture into it.
- Flatten the base with your hands or a spoon, then place it in the freezer for 10 minutes.
- Next, prepare the filling. First, beat the eggs and sugar in a blender for 2 minutes, then add all the other ingredients and mix with a whisk—do not use the blender.
- Pour the prepared mixture over the base that has been chilling in the freezer for 10 minutes, and preheat the oven to 180 degrees.
- Don’t forget to place a bowl of water in one corner of the oven; then place the cheesecake in the preheated oven.
- Bake at 180 degrees for 10 minutes, then reduce the temperature to 140 degrees and bake for another 45 minutes or 1 hour, but do not open the oven door at all. Just remember that baking times may vary depending on the oven.
- When the top turns golden (meaning the color changes from white to a creamy shade), remove it from the oven and let it cool while you start preparing the lemon topping.
- First, mix the starch with water, then add all the ingredients to a saucepan and stir with a whisk until it comes to a boil and thickens.
- Once cooked, let it cool, stirring occasionally to prevent lumps from forming.
- Once the cheesecake has cooled and the lemon sauce has warmed slightly, pour the sauce over the cheesecake and let it sit in the refrigerator overnight.
- If you can’t wait overnight, let it sit for at least 5 hours, because this dessert isn’t ready to eat until it has rested. It tastes amazing—you should definitely try it!
Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 10 min
- Cooking: 60 min
- Servings: 9
- Published: 27.07.2026
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Recipe Author
Cansu Şahin
12 recipes
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• 27.07.2026 14:01Sunumu güzel, kıvamı konusunda sonucu merak ettim.