PINAR RECIPES

Dessert

Lemon Cheesecake with Pinar Labneh

  • RECIPE VIDEO

INGREDIENTS

500 g
Pinar Labneh
300 g
package of petit beurre biscuits
50 g
melted butter
2
tablespoons of honey
1
dessertspoon vanilla sugar
4
eggs
200 ml
cream
1 pc
lemon juice and lemon zest
2/5
tablespoon of corn starch

For the sauce

2 pcs
lemon juice
240 ml
of water
2
dessertspoons of corn starch
4
tablespoons of sugar

PREPARATION

  1. In a bowl, place Pinar Labneh and whisk the ingredient, then add 200 g of sugar, 4 whole eggs; continue whisking. Add 1 pc lemon juice, 1 dessertspoon vanilla sugar, 2/5 tablespoon of corn starch, 1 lemon zest. Whisk the mixture until thoroughly combined.
  2. In a blender, mix 300 g of petit beurre biscuits.
  3. Prepare 50 gr of melted butter
  4. Preheat the oven to 170C
  5. In a separate pan, blend with melted and cooled butter and 2 tablespoons of honey on top of the petit beurre biscuits, then stir the mixture.
  6. In a spring form pan, brush 1 tablespoon of olive oil
  7. Add and spread the petit beurre biscuits mixture at the bottom of spring form pan
  8. Pour the mixture which you prepared earlier on top of the biscuits, and then bake in oven for about 45 minutes at 170C
  9. In a small pot, mix all the ingredients for the sauce. Cook on low heat 2 pcs of lemon juice, 240ml of water, 2 dessertspoons of corn starch and 4 tablespoons of sugar. Whisk the mixture until stiffens lightly.
  10. Take spread the sauce on the cake. Let it cool in room temperature, then refrigerate for about 2 hours. On the side, you may serve with lemon zest or lemon slices.

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