I'm inspired by Turkish cook Refika Birgül. I love any type of cheese and of course my first trial would be only cheesecake :)
For the base:
- 2 packages of whole wheat biscuits (for me 1 or 1,5 packages were also enough, differs based on the brand of the biscuit)
- 2 TB of caster sugar
- 3 TB of melted butter
- 1 pinch of salt
For the cake:
- 800 gr cream cheese (frischkäse for Germany but without particles or labne (mild cream cheese))
- 250 gr sugar (1+1/4 WG)
- 2 eggs
- 2 TB of strained yogurt (quark can be used)
- 1,5 TB of flour
- Peel of 1 lemon
- Juice of a half lemon
- 1 package vanilin
For the sauce:
- Peel of 1 lemon
- Half WG lemon juice
- 3 or 4 TB of water
- 2 egg yolks
- 7 TB of sugar
- 1 TB of melted butter
- fresh mint and basil leafs (optional)
*TB tablespoon
*WG Water glass
Preparation
First we prepare the base by preheating the oven 190 degree.
Melt the 3 TB of butter.
Crush the biscuits until its density is like flour and add the caster sugar and salt, and then mix it with melted and cooled butter.
You need a springform pan and an either aluminum foil or a baking paper like in my photo.
After placing the baking paper inside the pan or wrappig the aluminum foil outside of the pan, put the smashed biscuits mix inside the pan and flatten it with your hands.
Put your pan inside the oven for 10 minutes, then let it cool.
So you are done with the base! Congrats :) !
Now we came to the preparation of the cake:
Mix your cheese with sugar in a large bowl.
Important*** use spatula to mix your cheese and sugar in order to prevent air bubles in your mix.
Add strained yogurt and flour in your mix.
Continue to add salt, the lemon peel, the lemon juice and vanilin as well.
Important*** add the eggs at the end so that it will not cause your cake to rise.
Pour your cake mix on your base.
Put water in your baking tray until its half is full (don't worry if your tray is not so deep, it will still work with the basic and thin one!)
Decrease the oven heat to 150 degree and put the tray with your pan inside on the second shelf from the bottom and bake it 50 minutes.
Important*** end of 50 minutes, let the oven's door half open for 45 minute with the cake inside so that your cake will not crack.
Then, let it inside the fridge at least 4 hours or 1 night.
Pfff! Thoughest parts are gone and you did an amazing job!
Now let's come to the sauce;
put a bowl over a pot and do not let the bowl touches the water inside the pot.
When the water boils, lower the heat, put you sugar, lemon peel, lemon juice and water inside the bowl and mix it until the sugar melts.
In another cup beat your egg yolks and add your sugar mix little bit to your eggs but be careful not to cook eggs!
When the egg yolks and the sugar mix are completely mixed, add the butter inside.
When the butter is also melted inside, turn off the stove and let it cool down until it has some density.
Your sauce is also ready!
You can pour the sauce on your cheese cake and decorate it with fresh mint and basil leafs. Voilà!
Tip: by only changing the lemon ingredient in this recipe, you can create several other tastes!
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