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Lemon Cheesecake



For bottom base:
-2 pack of biscuits
-2 spoonfuls of butter
-1 tablespoon oil (Optional use)

For Custard:
-400 grams of labne cheese
-200 grams of cream
-1. 5 pack whipped cream
-2 tablespoons lemon juice
-1.5 tablespoons powdered sugar

For sauce:
-1 cup of lemon juice
-half cup starch
-5 tablespoons powdered sugar


-First, cover the bottom of the mold with baking paper and then prepare the base.
-After crushing the biscuits with rondo or cup, take them into the pan and transfer the butter and oil.
-Pour the biscuit into the mold and press with a spoon and spread evenly over the entire base. Press again with the last spoon.
-Then prepare our custard in a deep bowl. After the consistency, pour over the biscuit and spread evenly and put in the closet.
-Finally, pour the lemon juice into a small saucepan, add the powdered sugar and melt the powdered sugar.
-Finally, add the sauce on the chesecake you have removed in the closet, decorate it the way you want and let it rest for at least 2 hours.

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