Ingredients
- Ingredients for the Base 2 packs of oatmeal biscuits 100 grams of butter Ingredients for the Cream 600 grams of labneh cheese 1 cup of granulated sugar 1 cup of cream 3 eggs 1 tablespoon of flour 1 packet of vanillin Ingredients for the Sauce 300 grams of raspberries 4 tablespoons of granulated sugar 1 tablespoon of starch Half a tea glass of water
Preparation
- First, pulse the biscuits in a food processor to crush them. Then, melt the butter and combine them. Spread the mixture over the base of the pan and press it down firmly. We're also building some arm muscles at this stage, but after all, dessert is all about exercise, right? Place the prepared base in the refrigerator to chill, while we move on to the cream. Combine the cream cheese, sugar, and cream in a bowl and begin whisking. Gradually add the eggs, but don't add them all at once; otherwise, they'll fight. Then, add the flour and vanilla, and whisk until smooth. Pour this cream over the biscuit base. Bake in a preheated oven at 160°C (350°F) for about 50 minutes. Don't slam the oven door shut; the cheesecake is delicate and can crack. Once baked, leave the door ajar and let it rest for 1 hour, then refrigerate. Now comes the most colorful part: the raspberry sauce! Combine the raspberries, sugar, water, and cornstarch in a small saucepan and bring to a boil. Once thickened, remove from the heat and let it cool slightly. At this point, you're welcome to dip a spoon in and taste it, but don't overdo it; there should be some sauce left over to drizzle. Pour the cooled sauce over the cheesecake and refrigerate for at least 4 hours. Then, slice and serve. The first bite will have you saying, "I'm so glad I made it!" and the second, "I wish I had made two." 😋 Enjoy!
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Comments
sudem34
• 19.09.2025 15:03çok iyi
Recipe Details
- Category: Dessert
- Difficulty: Medium
- Preparation: 15 min
- Cooking: 50 min
- Servings: 8
- Published: 17.09.2025
Recipe Images
Recipe Author
Nigar Aliyeva
8 recipes
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