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LEMON CHEESE CAKE
Ingredients:
For the crust:
20 chocolate graham cookies ( finely crushed )
2 tbsp of salted butter ( melted )
For the filling:
16 oz cream cheese
3/4 cup of granulated sugar
Zest and juice of a lemon
2 eggs
1/2 cup of thick plain yogurt
2 tbsp of wheat starch
For the topping:
Juice of two lemon 1/2 cup of granulated sugar
2 tbsp of wheat starch
Preheat the oven to 325ºF.
Mix chocolate graham cookie crumbs and butter; press onto bottom of 8-inch spring form pan.
Beat cream cheese, 1/2 cup yogurt, lemon zest, lemon juice, 1 cup sugar and 2 tbsp of wheat starch with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of spring form.
Bake for 1 hour minutes or until center is almost set.
Bring lemon juice, 1/2 cup of sugar and wheat starch to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until sauce is slightly thickened stirring occasionally. Cool and pour onto cheesecake.
Refrigerate 4 hours. Remove rim of pan before serving cheesecake.
Ingredients:
For the crust:
20 chocolate graham cookies ( finely crushed )
2 tbsp of salted butter ( melted )
For the filling:
16 oz cream cheese
3/4 cup of granulated sugar
Zest and juice of a lemon
2 eggs
1/2 cup of thick plain yogurt
2 tbsp of wheat starch
For the topping:
Juice of two lemon 1/2 cup of granulated sugar
2 tbsp of wheat starch
Preheat the oven to 325ºF.
Mix chocolate graham cookie crumbs and butter; press onto bottom of 8-inch spring form pan.
Beat cream cheese, 1/2 cup yogurt, lemon zest, lemon juice, 1 cup sugar and 2 tbsp of wheat starch with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of spring form.
Bake for 1 hour minutes or until center is almost set.
Bring lemon juice, 1/2 cup of sugar and wheat starch to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until sauce is slightly thickened stirring occasionally. Cool and pour onto cheesecake.
Refrigerate 4 hours. Remove rim of pan before serving cheesecake.
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7 comments:
çok leziz :) bende beklerim bloguma =)
its delicios :D
Hey, don't know if you're still reading the comments here but I just wanted to thank you for all these recipes! I love cooking, and your recipes have been very good for helping me make some real Turkish food for my Turkish boyfriend. Thanks so much!
Yes, I am still reading the comments;) I am glad it is helpfull for you.
Thanks for sharing this wonderful post, It is awesome.
I like your post very much...
Merhabalar
I am so happy that I came across your blog. It has everything I was looking for.
I recently visited istanbul, I cannot tell you how much I love the city, food, language, culture, everything. It was one of the best vacations in my life. I even started learning turkish by my own and I decided to start cooking turkish recipes and intoduce them to my family.
Thank you. You did great work in this blog, I hope you will continue enriching us with your fantastic recipes.
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