Lemon Fit Cheesecake
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Lemon Fit Cheesecake


Lemon Fit Cheesecake

Cook Time5 Minutes


  • For the base: 1.5 cups of oatmeal, 1 teaspoon of walnuts, 1 tablespoon of butter

  • For the cream: 2 cups of milk, 1 egg yolk, 2 tablespoons of whole wheat flour, 1 tablespoon of starch, 100 grams labneh, 3 tablespoons of honey, 1 pack of vanilla

  • For the lemon sauce: 3 lemons (grate the rind of 1 of them.), 1 teaspoon of water, 1 tablespoon of starch, Half a teaspoon of powdered turmeric, 1 tablespoon of honey



First of all, let's take walnuts and oats in the rondo for the base, mix the two and pour the melted butter on it.


After mixing, let's pour the cheesecake into the container we will make and give it a flat shape by pressing it with the bottom of the tea glass. Let it sit in the freezer for a while until the cream is made.


For the cream, let's mix milk, egg yolk, whole wheat flour, starch, turn off the heat when it thickens, add honey and vanillin, let's add the last labneh and whisk. After the initial temperature has passed, let's pour it over our base and leave it in the refrigerator for a while.


For the lemon sauce on it, let's mix the ingredients except honey, when it thickens, turn off the heat and add the honey. Let's add it to the top of the cheesecake and keep it in the freezer for 4-5 hours. Bon appetit…

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