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Cherry Cheesecake

Cherry Cheesecake

Cherry Cheesecake Recipe


For Cake;

  • 200 grams biscuits
  • 60 grams of melted butter
  • Half a cup of powdered hazelnut

For Cream;

  • 600 grams of labne cheese
  • 1 glass of sugar
  • 1 packet of vanilla
  • 3 eggs
  • 1 pack cream
  • 2, 5 tablespoons heaping corn starch

For Sauce:

  • 250 grams raspberry or cherry optional (I used cherry)
  • 5 tablespoons sugar
  • 1 cup water
  • 2 tablespoons of starch
  • 1 packet of vanilla


First of all, take the biscuits through the robot and put them in a deep container for the sweet base.
Add the melted butter and nuts and mix well.
If it gets dry you can add up to two spoons of milk.
Cover the base of the 24 cm diameter clamped mold with baking paper.
pour the mixture into the mold and press it with the help of a spoon and spread it evenly on the base of the mold.
Place the clamp in the refrigerator.
For cream: Egg and sugar in a heat-resistant container and beat.
Place the bowl over the boiling water and mix until the sugars are completely melted and the mixture is foam and foam.
Then put the egg mixture in a saucepan.
Add the cream, vanilla, corn starch and labne cheese to the pot.
Cook until dark on the stove.
Pour the cream into the clamped mold and straighten it.
Cover with stretch film to prevent it from drying and cracking and allow to cool.
For fruit sauce: pour sugar and water over our cherries and let them rest in the refrigerator for 1 hour.
Then add a starch and vanilla in a glass of water and cook until boiling.
When the first temperature of the cooked fruit sauce comes out, pour it over our dessert and let your cheescakes rest in the fridge for one night.

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