Cheesecake
Release Date: 13-12-2010
Like anyone making a cheesecake for the first time, I had some concerns when making this recipe. These can be listed as being undercooked, cracking when cooling and not having a pleasant taste.
If you pay attention to some points, you can prepare great cheesecakes. These start with baking your cake at a low temperature. I recommend not going above 150 degrees.
When you take your cake out of the oven, it may seem uncooked because the middle shakes slightly, but as it cools, the middle becomes denser, just like the sides.
Since the cake base contains a lot of oil, it becomes soft when it comes out of the oven, and when the cheesecake cools, it hardens. Love…
Ingredients for Cheesecake Recipe
- 400 g labneh cheese
- 1 pack of cream (200 g)
- 1 glass of strained yogurt
- 1 cup powdered sugar
- 5 pieces of eggs
For the base:
- 1,5 packs of oatmeal biscuits
- 150 g butter or margarine
To decorate:
- fruit pieces
How To Make Cheesecake Recipe?
- First of all, we will create the base of our cheesecake. For this, take 1,5 packets of oat biscuits into a bag and crush them by hitting them with your hand.
- Add room temperature margarine or butter into the crushed biscuits and knead.
- Spread the dough you prepared on the bottom of the 24 cm ladle mold and press it down.
- After covering the bottom of your springform mold with 2 layers of aluminum foil, bake it in a preheated oven at 150 degrees for 15 minutes. Take the cooked base out of the oven and let it cool.
- Take labneh, strained yogurt, granulated sugar and cream into the mixing bowl and mix at low speed. Add 5 eggs one by one into the mixture and continue mixing until you get a smooth consistency.
- Pour the mixture you prepared on the cooled base and decorate with the fruits of your choice. Bake in the oven at 150 degrees for 1,5 hours.
- Take the cooked cheesecake out of the oven and let it cool at room temperature. After it comes to room temperature, let it rest in the refrigerator for 1 hour and serve by slicing.
Hello, is the strained yoghurt in the recipe one of the strained yoghurts in the bag that we can find in the markets? You know, there are also the ones sold in the yogurt container, they are more creamy, what kind of strained yogurt did you use in the recipe?
ESvet, use the creamier ones, ie the ones in the container.
I have one more question about the aluminum foil part. Are we going to wrap the foil outside the mold to prevent it from getting too brown? I didn't understand that part very well. Thanks…
Hello, we wrap the foil outside to prevent it from browning, but to prevent the mixture from flowing. Clip-on molds can sometimes leak. love.
After cooking for 1 hour, I had a half-hour power cut. When the electricity came on, I continued to cook it. It cracked a little because of this, but I added the recipe to my notebook with the perfect consistency. Thank you so much…
ONE QUESTION, HOW DID YOU MAKE THE TOP.. I SHOULD CARAMELA.. YOU DID NOT GIVE ANY INFORMATION ABOUT IT.
RICA ATSAM INFORMED.
Figen lady was fried thanks to the oven on top. If you follow the recipe exactly, you won't have any problems and you will get the same taste and visual.
hi, i am writing to you from azerbaijan, i did it too, it was very good thank you
Hello,
I have a question can anyone help me? :) it was my first cheesecake try. The edges did not come out as white as in the picture. what is the reason? What should I do.
Thank you very much.
it looks so beautiful aaaa
hello, this labneh cheese is not available in france. Fromage blanc is used instead of strained yogurt, so what should we substitute for labneh cheese? and Creme fraiche epaisse is added. but when you put it in the oven, it bubbles up like a balloon and ends after you take it out. This causes the top to crack. does yours rise like that?? Also, did you use your oven with or without a propeller?
Hello, your cheesecake looks great. There are 3 methods that I frequently use while making cheesecake. First, I put boiling water in a heatproof bowl and put it in the corner at the back of the oven. The second is to stick the greaseproof paper that I cut appropriately on the edge of the circle with a little margarine so that there is no trace of the composition in the cake and the cheesecake does not stick to the edges when using the clamp mold while making cheesecake. The third is to wrap the outside (bottom and sides) of the clamp mold with aluminum foil. When I make all 1 of them, it is quite easy to get a smooth cheesecake.
it looks beyond perfect, thank you very much. :D I have to use only strained yogurt :S please not ((:
hello, is there a chance to reduce 5 eggs and make 3?
Hello, Özçe can be tried, but I do not recommend it because I have not tried it. If you want, try it by reducing half a glass of cream ingredients to balance it. I would be glad if you share the result with us. Yours sincerely
It looks very nice. God bless your hands.
Have you ever tried making dessert with stevia?
With love
Hello there,
It looks incredibly beautiful, and I was even more happy when I heard that the top took this color by itself, I will try to make lemon cheesecake at the first opportunity, I will share it with you as soon as I make it. Thank you for sharing, I wish you a pleasant day :)
I wonder how is the golden yellow top layer on it?
You said to decorate it with the fruits you want, can you write how you decorated it with which fruits?
Hello, Mr. Murat, I used canned peaches. Before I put the cheesecake in the oven, I put a few slices on it. After it was cooked, cooled and sliced, I garnished it with peach slices.
Bless your hands, it looks very nice.
I would definitely like to try it, but I think the fruit sauce you prepared for it, could you share how you made it?
Thanks in advance,
Sevgiler
Hello, Ms. Selda, many of my readers said that you did not mention the sauce on it, but I did not prepare a sauce for it :) When it comes out of the oven, it is fried and looks like jelly. Take it easy now. Yours sincerely
I have not baked cheescake until now, I am ashamed to say, but die. I am very scared. i hope i will..
looks yummy. well done. How many cm mold did you make?
Sevgiler
My dear, I made it with a 24 cm clamp mold, I'm adding it to the recipe right away.