Lemon cheesecake recipe

Set the oven to 160 degrees and start heating.

Lubricate the 24 cm springform cake tin and place greaseproof paper on its base.

Wrap the outside of the mold with aluminum foil as well.

Put the oatmeal biscuits through the robot and put them in a bowl.

Add the melted butter and powdered sugar and mix.

Transfer the mixture to the mold and spread it on the base with the edges slightly higher.

Bake the mold for 10 minutes and let it dry.

After removing it, lower the temperature of the oven to 150 degrees.

Whisk the labneh cheese, flour and granulated sugar in a mixer or whisk at low speed, but do not foam too much.

Mix the lemon juice, cream and lemon peel and add to the labneh mixture and stir well with a spatula.

Add the eggs to the mixture one by one.

Pour the mortar into the mold after all is well mixed.

Place the mold on a baking tray and put 3 finger high water on the tray.

Put the tray in the oven and cook for 70 minutes.

Leave the oven for 15 minutes without turning off and opening the door.

After 15 minutes, open the lid halfway and let it rest for 20 minutes.

Let the mold you take out of the oven wait until it reaches room temperature and put it in the refrigerator.

For the lemon sauce, cook by stirring the starch, lemon juice, lemon zest and powdered sugar until thickened over medium heat.

Add the butter into the thickened sauce, melt and cool by mixing.

Spread the sauce over the cheesecake and wait for it to cool.