How to Make a Lemon Cheesecake (Measured in Grams and Cups/Spoons)? This recipe, which is in the cookbooks of dozens of people, and...
Ingredients
- 300 g Eti Burçak cookies (2 packages + 4 cookies—this adds up to 300 g)
- 112 g butter (melted) (1/2 (half) cup)
- 680 g Labne cheese (2 packages of Labne, 400 g each)
- 4 (medium) eggs
- 100 g granulated sugar (about 1/2 cup)
- 24 g flour (about 2 heaping tablespoons)
- 240 g heavy cream (1 cup heavy cream. “For 1 cup of heavy cream, you’ll need 1 carton of heavy cream plus a little more”—1 carton of heavy cream plus about 4.5 tablespoons more)
- 50 g lemon juice(juice of 1 medium lemon)
- Whipped cream
- Lemon slices
- Grated lemon zest
Preparation
- Grease a 24-cm pan thoroughly with vegetable oil (including the sides) and line the bottom with parchment paper cut to fit the pan. Wrap the outside of the pan tightly with aluminum foil. Set the pan aside.
- Process the cookies in a food processor until they are as fine as flour. Pour the crumbled cookies into the pan.
- Drizzle melted butter over the cookies and use a spoon to thoroughly mix the butter into the cookie crumbs. Once the two are well combined, use a spoon and your hands to press the mixture evenly into the bottom of the pan. Set it aside.
- Preheat the oven to 160°C at this stage.
- Cheesecake Filling: In a bowl, beat the labneh, sugar, and flour (sift the flour) with a mixer on the lowest speed until everything is well combined.
- With the mixer running, add the lemon juice and heavy cream, and continue beating on the lowest speed.
- Add the eggs one at a time to the mixture and mix with the mixer on the lowest speed until the eggs are thoroughly incorporated.
- Once the eggs are incorporated, stop the mixer and carefully pour the batter over the cookies. After pouring the batter, use a toothpick to pop any bubbles that form on the surface.
- Place the pan on the middle rack of the oven. Place a heat-resistant dish filled with hot water on the very bottom of the oven.
- Bake for about 1 hour and 10 minutes. (Do not open the oven at all for the first 50 minutes.)
- To check if it’s done, open the oven at the 50-minute mark and gently wiggle the pan back and forth. If the edges are set, the center wobbles slightly, and the mixture has a jelly-like consistency, it’s done. (My oven took 1 hour and 10 minutes to bake it. Yours might be done in 1 hour. Be sure to check.)
- Once the cheesecake is done, turn off the oven. Let the cheesecake sit in the oven with the door closed for 15 minutes.
- After 15 minutes, slightly crack open the oven door. Let it sit like this for another 20 minutes.
- After 20 minutes, remove the cheesecake from the oven. Do not remove it from the pan! Using a knife, run it around the edges of the cake once. (This prevents the cake from sticking to the pan.) Let it cool on the counter until it reaches room temperature. Once the cheesecake has cooled, place it in the refrigerator and let it sit overnight.
- Remove the cooled cheesecake from the pan and transfer it to a serving plate. You can garnish it with whipped cream, lemon slices, and lemon zest.
Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 15 min
- Cooking: 90 min
- Servings: 11
- Published: 28.07.2026
Recipe Images
Recipe Author
Cansu Öztürk
12 recipes
volkantatlilari
• 28.07.2026 10:51Katların kalınlığı gayet dengeli görünüyor.