INGREDIENTS
For the Base:
- 3 tablespoons of butter
- 2 packets of whole-wheat biscuits
- 2 tablespoons of powdered sugar
- A pinch of salt
Cheesecake Layer:
- 800 g of labneh
- 300 g of granulated sugar
- 2 tablespoons of yogurt
- 1 packet of vanillin
- 7 dessert spoons of flour
- 1 cup of “Limmo Lemonade”
- 2 eggs
Limmo Sauce:
- 1 cup of “Limmo Lemonade”
- Half a tea glass of sugar
- 1 dessert spoon of starch
INSTRUCTIONS
First, prepare one packet of Limmo lemonade.
Melt 3 tablespoons in a pan.
Crush 2 packets of whole-wheat biscuits in the bag.
Add 2 tablespoons of powdered sugar and a pinch of salt to the crushed biscuits.
Add the melted butter to the biscuit mixture, mix well, and knead it like çiğ köfte.
Line the bottom of the cake pan with parchment paper, then press the buttery biscuit mixture firmly to form the base.
Then proceed to prepare the cake layer.
For the cake layer, add 300 g of granulated sugar to 800 g of labneh cheese and mix by pressing the sugar into the cheese, without whisking. Add 2 tablespoons of yogurt, 1 packet of vanillin, 7 dessert spoons of flour, and 1 cup of Limmo lemonade to this mixture, and mix until smooth. Finally, add two eggs and mix thoroughly again without whisking, as before.
Pour this mixture over the cheesecake base we prepared earlier and place it in the oven together with a water bath. Bake in a preheated oven at 190°C for 45 minutes. After baking, leave it in the oven for 45 minutes with the oven door slightly ajar.
The top layer formed during baking Prepare the Limmo sauce.
To make the Limmo sauce, add half a tea glass of sugar and 1 heaped dessert spoon of starch to 1 cup of Limmo lemonade, and stir until it comes to a boil. After boiling, transfer it to another bowl and let it rest at room temperature.
Finally, pour our Limmo sauce over the baked and oven-rested cheesecake, then refrigerate for at least 5–6 hours before serving.
ENJOY YOUR MEAL
