A Delicious Lemon Cheesecake Recipe

Amazing Lemon Cheesecake? This recipe and...

Ingredients
  • 300 g Burçak cookies
  • Half a glass of melted butter
  • 2 heaping tablespoons of granulated sugar
  • 680 g labne cheese
  • 1 glass of granulated sugar (200 g)
  • 3 tablespoons of flour (24 g)
  • 1 glass of heavy cream (240 g)
  • 1/4 (one-quarter) cup lemon juice (50 g)
  • 1 tablespoon grated lemon zest
  • 4 eggs
  • 2 eggs + 1 egg yolk
  • 2 tablespoons butter (30 g)
  • 1 packet vanilla sugar
Preparation
  1. First, we prepare our springform pan. I used a 24-cm pan.
  2. We grease all surfaces of the pan. Butter, margarine—anything works—as long as it’s solid.
  3. Next, cut a piece of greased parchment paper to fit the pan and press it against both the bottom and the sides.
  4. It sticks immediately when it comes into contact with the fat.
  5. Completely wrap the outside of the pan with aluminum foil. Our pan is ready.
  6. Preheat the oven to 160°C on the convection setting.
  7. Process the cookies in a food processor. Add the melted butter and sugar to the crumbled cookies and knead by hand. The mixture will have a sandy texture.
  8. Once the mixture is ready, we press it firmly into the bottom of the pan.
  9. We place the pan, with the cookie mixture on the bottom, into the oven preheated to 160°C and bake for 10 minutes.
  10. After baking, remove the pan from the oven and reduce the oven temperature to 150°C.
  11. We’ll start preparing the filling.
  12. Lightly whisk the labneh, powdered sugar, and flour until combined. We won’t over-whisk, because if the mixture becomes too airy, there’s a risk of it sinking or cracking after baking.
  13. In a separate bowl, mix the lemon juice, lemon zest, and heavy cream, then add them to the labneh mixture. Whisk gently again until combined.
  14. Add the eggs, beat until combined, and pour the mixture into the pan we removed from the oven.
  15. Place the pan in a suitable container. I use a glass baking dish.
  16. Fill the glass baking dish with water until it reaches halfway up the sides of the pan. In other words, our mold will bake in a pan half-filled with water.
  17. Bake in an oven preheated to 150°C for about 1 hour and 10 minutes. Do not open the oven door at all.
  18. At the end of the baking time, turn off the oven completely and let it sit for another 15 minutes without opening the oven door.
  19. Then, slightly crack the oven door and let it sit for another 20 minutes. The goal is gradual cooling; this will prevent cracking or sinking.
  20. For the sauce, bring the lemon juice to a boil in a saucepan.
  21. Whisk together the granulated sugar and eggs. Slowly add the boiling lemon juice to this mixture, making sure to keep whisking as you go.
  22. Then, place it on the stove and remove it just before it comes to a boil.
  23. Add the cold butter, vanilla, and cream, and stir to combine.
  24. Once the butter has melted completely, cover it with plastic wrap and place it in the refrigerator to cool.
  25. When you take the cheesecake out of the oven, let it cool slightly at room temperature before placing it in the refrigerator.
  26. Once the sauce and cheesecake have cooled, pour the sauce over the cheesecake. Let it sit in the refrigerator overnight before serving.
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Recipe Details
  • Category: Dessert
  • Difficulty: Medium
  • Preparation: 20 min
  • Cooking: 90 min
  • Servings: 7
  • Published: 02.08.2026
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A Delicious Lemon Cheesecake Recipe
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Recipe Author
Selen Kaya
Selen Kaya

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Tarif Robotu
Tarif Robotu