I’m excited to share my irresistible Lemon Cheesecake recipe, perfect for a 19 cm springform pan. If you’re using a 20-21 cm pan, the same measurements will work, but for a 24-26 cm pan, consider increasing the quantities by half. The delightful combination of lemon and creamy cheese, along with a crisp biscuit base, makes this cheesecake a must-try! 🍋😍
Why You’ll Love This:
- Zesty Lemon Flavor: Fresh lemon juice and zest add a refreshing twist.
- Creamy Texture: The labneh and cream blend into a silky, smooth filling.
- Easy to Follow: Step-by-step instructions make this recipe perfect for both novice and experienced bakers.
Perfect Occasion: This lemon cheesecake is ideal for special occasions, gatherings, or as a luxurious treat for any day. It’s also great for those who appreciate the fresh, tangy flavor of lemon in their desserts.
Ingredients:
For the Base:
- 1.5 packs of Burçak biscuits
- 75g Butter (melted)
For the Cheesecake:
- 1 packet Cream
- 2 level tbsp Flour
- 600g Labneh
- A little less than ⅓ cup Lemon Juice
- Zest of Half a Lemon
- Just under 1 cup Sugar
- 3 Eggs
- 1 packet Vanilla
Instructions:
- Prepare the Base:
- Line the bottom of a 19 cm springform pan with parchment paper and wrap the outside with aluminum foil. Crush biscuits in a food processor, mix with melted butter, and press into the bottom of the pan. Refrigerate.
- Cheesecake Mixture:
- Ensure all ingredients are at room temperature. Begin by straining the labneh to remove excess water. Whisk in sugar. In a separate bowl, mix cream with lemon juice and zest, then add to the labneh mixture along with sifted flour and vanilla. Mix until smooth.
- Adding Eggs:
- Add eggs one at a time, mixing just until incorporated after each addition.
- Baking:
- Pour the mixture over the chilled base. Place the pan in a larger baking tray and add hot water to the tray (about halfway up the pan). Bake at 160°C for approximately 60-65 minutes. The center should be slightly wobbly, and the top lightly golden.
- Cooling:
- Let the cheesecake cool in the oven for the first 20 minutes with the door closed, then 20 minutes with the door slightly ajar, and finally at room temperature. Refrigerate once cooled.
Enjoy this deliciously creamy and zesty Lemon Cheesecake, a delightful treat that’s sure to impress! 🍰🍋🎉
