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Lemon Cheesecake:
(26 cm mold)
Ingredients List:
200 gr oaty biscuits
Half a tea cup of hazelnuts
100 g butter
For the filling:
Three packs of fresh cheese (200 g)
Two packs of cream (200 ml)
Three eggs
A cup of granulated sugar (200 ml cups)
Two tablespoons of cornstarch
Zest of two lemons
For the sauce:
1.5 cups of cold water
A tea cup of granulated sugar
Half a tea cup of lemon juice
One tablespoon of cornstarch
One teaspoon of powdered turmeric
Preparation:
First we crumble the hazelnuts in the food processor, then divide the biscuits into four and add them too. Then we add the melted butter into it and crumble them all together. Then we pour the biscuit mixture on the bottom of the mold, which is prepared as I have shown in the video, and compress it with a glass. We put it in the fridge until our filling is ready.
After beating the cream, cheese and sugar in the mixing bowl, we add the eggs, starch, vanilla and lemon zest and mix them all well. Pour it into the mold and cover the edges with aluminum foil because we're going to cook it bain marie style. We put the mold on a baking tray and pour hot water into the tray. We bake it for approximately 50 minutes to 1 hour one level below the middle floor in an oven at 160 degrees preheated for 1 hour. At the end of this time, take the mold on the counter and shake it slightly. If it seems juicy, let it cook a little more. If it's hard enough, it means it's ready. We leave it to cool. After it cools for approximately 1 hour, we add lemon juice, water, sugar, starch and powdered turmeric into a pot, mix it with a whisk and boil it for once. Carefully pour it over the cheesecake, which has become warm. Let's pour it from close space so that it doesn't ruin the cheesecake. After it comes down to room temperature, put the sauce in the refrigerator. Let it cool for 3-4 hours. It is better if you do it from last night. It became a delicious cake. I hope this beautiful dessert will be on your table. Good luck. Bon Appetit.