A light dessert recipe that you won't be able to stop eating, with a crispy biscuit base, silky cream, and shiny lemon sauce.
Ingredients
- 1 packet burçak biscuit
- 50 g butter
- 1 piece egg
- 200 g labne cheese
- 100 ml liquid cream
- 2 dessert spoons flour
- 5 tablespoons granulated sugar
- 1 tablespoon starch
- 1 packet vanilla
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 2 pieces lemon
- 1 dessert spoon wheat starch
- 1/2 tea glass water
Preparation
- For making lemon mini cheesecake; first prepare the base. Put 1 packet Eti Burçak biscuits into a food processor and process thoroughly until they become flour.
- Put the biscuit you have processed in the robot into a bowl. Then, put 50 g butter into a small pan and melt it. Pour the melted butter over the biscuits and mix them well together.
- Then distribute the buttery biscuit mixture into silicone muffin molds about 2 tablespoons amount. Press on the biscuits with tea glass. Wait in the freezer for 25-30 minutes so that the biscuits bond well to each other. Instead of silicone muffin molds, you can also make them in teflon muffin molds.
- For the preparation of the cheesecake cream; drain the excess water of 200 g labne cheese and place it in a deep bowl. Add 5 tablespoons sugar on top, and whisk until it reaches a smooth consistency.
- Then, add 1 piece egg and 100 ml liquid cream onto the mixture. Whisk all ingredients with a mixer at low speed.
- Then, add 2 dessert spoons flour, 1 tablespoon starch and 1 packet vanilla to the bowl, and mix well with a wire whisk.
- Then, grated lemon 1 tablespoon to the mixture add the peel and 1 tablespoon lemon juice, mix.
- Remove the silicone molds from the freezer and distribute the cream you prepared evenly over the biscuits.
- Place the lemon mini cheesecakes you have prepared into a baking tray. To prevent them from cracking, pour water into a heat-resistant container and place it inside the baking tray. Bake in a preheated 160 degrees oven. Bake for approximately 40-45 minutes. Baking time may vary from oven to oven. That is, cook until the top turns slightly pinkish.
- After the lemon mini cheesecakes are baked, crack the oven door open and wait for 15 minutes inside. When it reaches room temperature, leave it to cool in the refrigerator for at least 5-6 hours.
- For lemon sauce; squeeze the juice of 2 pieces lemon, and pour it into a sauce pan. Add 2 and a half tablespoons sugar and half tea glass water on top. Boil by stirring constantly until the sugar dissolves.
- Then put 1 dessert spoon wheat starch into a tea glass. Add a very small amount of water and mix. Pour the starch gradually over the mixture and mix. Since the sauce will thicken instantly, continue stirring constantly. Once the sauce reaches the desired consistency, remove the pan from the stove. Let it cool down by stirring occasionally.
- Finally, after the drawn cakes have cooled, turn them out of their molds, remove them slowly, and place them on a serving plate. Pour the lemon sauce you prepared over them, and let them rest in the refrigerator for 40-45 minutes.
- Then, you can serve by decorating the tops of the lemon mini sponge cakes as you wish.
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Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 25 min
- Cooking: 50 min
- Servings: 10
- Published: 02.08.2026
Recipe Images
Recipe Author
Serkan Işık
12 recipes
