Cherry Cheesecake Recipe

Pass the biscuits through a food processor and grind them into powder

Melt the butter and add it to the biscuits and mix well.

Cover the bottom of the clamp mold with baking paper and attach the clamp.

Cut 2 strips of baking paper and place them into the mold in the shape of a +.

Wrap the bottom of the mold with aluminum foil.

Transfer the biscuit mortar you prepared into the mold and squeeze it by pressing it with the help of a glass of water.

Put the mold in the refrigerator and wait for it to freeze.

For the cheese mortar, whisk the cream with the labneh.

Add sugar and continue whisking.

After adding the eggs and whisking, add the starch, vanilla and lemon juice and continue whisking until it becomes homogeneous.

When the cheese mortar is ready, take the mold out of the fridge and transfer the cheese onto the biscuit.

Set the oven to 180 degrees and start heating.

Put the mold on the baking tray. Add warm water around the mold.

Put the cheesecake in the oven and cook it for 10 minutes, then reduce the temperature to 160 and cook the cheesecake for another 50 minutes.

At the end of this period, turn off the oven and let the cheesecake cool down in the oven for 1 hour.

In the meantime, remove the stems and seeds of the cherries.

Put the cherries in the pot and add the sugar and water.

Crush the starch in half a glass of water and add it to the cherries.

Stir and cook the sauce until it becomes thick, then wait for it to cool.

Pour the chilled sauce over the cheesecake.

Take the cheesecake that you have cooled in the refrigerator for at least 3 hours and serve. Enjoy your meal…