Forest Fruit Cheesecake
2 packs of burqas
50 grams of butter
400 grams labne
400 grams of cottage yogurt
3 topping tablespoons starch
1 pack of vanilla
1 cup sugar
100 grams of frambuase
100 grams of blackberries
200 grams of strawberries
Half a cup of sugar
2 teaspoons starch
Half a cup of water
Pass the biscuits through the rondo and add the melted butter and stir.
Place oily paper on both the base and sides of your clamped mold.
Tweed the biscuits into the mold and press them over and bake in the oven, which you have heated at 160 degrees, for 10 minutes.
In a bowl, take the labne, yogurt and sugar and mix. Add the eggs one by one. Then add the starch, vanilla and lemon juice and stir.
If you wish, you can add strawberries, blueberries or frambuaz that you have mashed into your mortar.
Pour your mortar into your clamped mold and cook in a controlled manner at 180 degrees for 45 minutes.
Pour half a cup of sugar over your fruits and leave for 12-20 minutes. Pass your waiting fruits through the blender.
Put half a teaspoon of water in a bowl, add 2 teaspoons of starch and mix well. Add the starchy water mixture to your berries and cook over medium heat until thick and put in a bowl to cool.
Leave your cooked cheesecake in the oven for another hour with the oven open. You can also pour your sauce into your chilled cheesecake, leave it in the fridge for 3-4 hours, then garnish it as you wish.