Strawberry Cheesecake
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Strawberry Cheesecake


Strawberry Cheesecake

Preparation Time1 Hour
Cook Time1 Hour


  • 2 packages of vetch oat biscuits

  • 3 tablespoons of butter

  • 600gr labneh for half a tea glass of hazelnut or walnut cream

  • 1 pack of cream

  • 3 eggs

  • 1.5 cups granulated sugar

  • Vanilla

  • 3.5 tablespoons of flour

  • 2 tablespoons of strawberries for starch sauce

  • 1 tablespoon of starch

  • 1 glass of water



First I prepared the base. I used a 26cm clamp mold for this. I put wax paper under the mold. I put aluminum foil around them. I passed the biscuits through the rondo on the base, put melted butter and hazelnuts and spread it on the base. I pressed it well and left it in the freezer for 1 hour.


Meanwhile, I prepared the cream. For the cream, I whisked 3 eggs and sugar in a mixer until it melted. In a separate bowl, I combined labneh cheese and cream and whipped it with a hand whisk.


I added flour, starch, vanilla and continued beating. Then I added the egg mixture and whisked some more. I poured it on the mortar I took out of the freezer.


I put it in the 2nd compartment from the bottom of the oven, which is preheated at 170 degrees. I put 1 bowl of water on the bottom of the oven. I cooked for 55 minutes.


After cooking, I opened the oven door slightly and let it cool down at its own temperature. For the sauce on it, I took the strawberries in the pot and added 1 tablespoon of starch, 1 glass of water, 4 tablespoons of sugar and cooked it.


I poured it over the cake after it cooled down. I kept it in the refrigerator for 1 day. (You can make the sauce with cherry, lemon, etc.)




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