Lemon Cheesecake
Portion: 
Preparation: 
( 28 oy 3,96/5)
Hello Dear Friends,
I survived another tiring weekend. While continuing to learn the basics of pastry making step by step this week, we opened the door to flavors we have never tasted before and techniques I did not know.
My internship period, which will last for 3 months, will start soon. The internship has to be on weekdays. Again, an active, tiring but exciting process awaits me.
My favorite recipe this week was lemon cheesecake. All ingredients except gelatin are already available in the cabinets of those who like to prepare cakes and desserts at home.
No-bake cheesecakes It looks lighter and airier than cooked ones. But to get that cool look, they need a substance to keep them firm and high. This is leaf gelatin…
Let me briefly explain how it is used for those who have never used leaf gelatin before. First of all, you put your gelatin in a bowl filled with cold water (better if there is ice in it) and wait for it to soften for 1-2 minutes. You make the softened gelatin ready for use by squeezing it gently with your hand (to remove excess water) and melting it in a bain-marie or microwave oven. Of course, the usage I mentioned is valid for this and similar recipes made without cooking.
The most important thing to pay attention to is that the gelatin and cream are at the same temperature. If the cream is cold, the gelatin is hot, the appearance of your cheesecake will be lumpy. The reason for this is that the gelatin that enters the cold mixture freezes at once and cannot mix with the cream.
In order to prevent this situation, you should mix the melted gelatin, which is about to come to room temperature, with some cream and add it to all the remaining cream after melting it.
Those who ask where I can find leaf gelatin are enough to look at the shops selling cake supplies. 1 leaf costs about 1 lira. It is usually sold in packs of 5.
Finally this cheesecake You can use one of our yellow lemons while preparing the dish, but I think the sharp aroma of green mixed lemons adds a more pleasant atmosphere to the recipe.
Love…
Note: You can use a 22-24 cm circle mold.
Ingredients for Lemon Cheesecake Recipe
For Base:
- 200 g butter
- 250 g flour
- 100 gr granulated sugar
- 1-2 drops of vanilla flavoring
For the Cream:
- 400 g labneh
- 200 g sugar
- 400 g cream
- 6 sheets of gelatin
- 1 lime zest
For decoration:
- Baked lemon slices dipped in sugar
- Honey or marmalade
How To Make Lemon Cheesecake Recipe?
- Take the cold butter, flour, sugar and vanilla flavor into the mixer bowl and mix at low speed until it becomes like sand.
- Pour the base mixture you have prepared into the springform mold or the circle mold, on which you have laid foil and pinched the edges, and press it lightly with your hands so that it covers the entire surface.
- Bake in the oven preheated to 180 degrees until the bottom is browned and lightly browned.
- Take the cooked base out of the oven and let it cool. (If you used a circle mold, never remove the foil.)
- For the cream, first whip 400 g of cream at high speed, rise until it doubles and put it in a large mixing bowl.
- In another bowl, add sugar and lemon zest to the labneh and whisk.
- Put the gelatin in ice water and wait until it softens. Strain the softened gelatins and melt them in a bain-marie or microwave.
- Add the labneh mixture to the cream by mixing it from the bottom up.
- Take some of the cream mixture you have prepared into the gelatin that comes to room temperature, mix it, and then pour all the gelatin into the cream and continue mixing from the bottom up.
- Once all the gelatin and cream are mixed, pour the cream onto the cooled base in the mold. Let it freeze for at least 1 hour in the freezer.
- Take the hardened cheesecake out of the freezer. If you have a blowtorch, smooth the edges of the cheesecake by passing the outside of the mold with a blowtorch and remove it from the mold.
- If you do not have a blowtorch, wait 10-15 minutes for the cream and the edges of the base to soften and remove from the mold.
- Garnish the sides as desired and store in the refrigerator until serving.
The cheese part was good but the sole was like a stone
Hello Mrs. Damla, you need to wait a bit for the sole to soften as I wrote in the recipe. Yours sincerely
Can I make it using half of these materials, Ms. Nilay?
Cheesecake is the best!
Instead of mixing the whipped cream normally (from right to left or from left to right), it means mixing it with a spatula with slow movements from the bottom of the bowl to the top of the bowl so that it does not go off while mixing it with other ingredients.
I'm watching your site all the time, some comments have questions, first of all, maybe I'm confused, it's the normal Cake recipe that we always make, but when I make it, first of all, the recipe for the base is correct. You can put oiled paper under it. Of course, according to this Correct Recipe, 200gr butter 250gr flour 1 teaspoon baking powder dough, knead well with a roller in the size of a mold open it, place it in the mold, dip it randomly with a fork at 150 degrees, when it gets a light golden color, take it out of the oven and cool it, remove the oiled paper easily Place it on a cake plate, pass the mold, pour the cheese mixture that the lady gave me, I pour it into the cheese, I pour the liquid cream that is sold there, mix it well and mix the cheese You can also put canned tangerine slices in it, it is very delicious. Note: Whether it is Cake, Sponge Cake, Cake, it is more delicious when it is made the day before, do not put it in the freezer, let it stay in the normal refrigerator for 24 hours.
Hi, isn't gelatin made from pork? Are you putting gelatin in the microwave without water? Thank you
Hi, there are halal certified gelatins according to the person's preference. Gelatin is softened in cold water, then filtered and melted by heating in the microwave for 1-2 seconds.
Hello, your health is excellent, I am very newbie but enthusiastic, please don't laugh at me, but it means a lot of work from the bottom up. Thank you, take it easy.
Can we use powder gelatin instead of leaf gelatin? how much should it be?
You can think of 1 sheet of gelatin as 3-4 gr on average. You can calculate the number of gelatin sheets as x4 gr.
Is it possible to make the sole with meat burcak?
You can use whatever material you want according to your taste.
Hello Nilay Hn,
I tried your recipe 2 days ago. Everyone loved it, but I don't think it was complete. I wanted to consult them with you. First of all, the sole was very hard. The soles we eat are always softer, mine was crunchy like a biscuit. It wasn't as high as yours. Since it didn't harden in the freezer in 1 hour, I kept it longer, this time it was like a parfait :) I think it should be stored in the Fridge section once it comes out of the freezer, but then it gets too runny. I used leaf gelatin. I also followed the measurements, but what did I do wrong?
Thanks in advance.
Hello Belgin, let me briefly answer your questions.
Its base is in the form of flour crumble and its structure is crunchy, being too hard may have resulted from over-baking.
The reason why it is not too fluffy may be that you have not whipped the cream enough and risen, as well as the mold is too big.
Finally, you should check the consistency before you buy it, if it's not frozen, you need to keep it in the freezer for an even longer time, it's true. You wrote icebox, if you put it in the freezer instead of the freezer, it is very normal that it does not harden.
And since it is a recipe that does not contain eggs and the cream is not cooked, if it is left out of the fridge for too long, it will soften, but will regain its consistency when put in the freezer. Yours sincerely
Hello, Ms. Nilay, I have a question for you about cheesecake: If we make cheesecake and put it in the freezer, I wonder if we go out in an emergency like in the markets? I saw it in the market, but I did not eat it, how would we do it at home, if you have information, I would be very happy if you share
Of course it is, but make a note of the time you prepare. Keep in the freezer for a maximum of 15-20 days. Yours sincerely
It has a very beautiful and appetizing look :), I want to try your recipe, but unfortunately I can't find leaf gelatin, can we use powder gelatin?
Yes, you can use powdered gelatin in the same weight.
Hello there,
Can powder gelatin be used instead of leaf gelatin?
Thank you
Yes, you can use powder gelatin in the same weight.
Hi Nilay Hn,
I read your recipes with interest and pleasure. Unfortunately, many sites do not give the desired results. However, I have not tried any of your recipes and failed to make them. Thank you for your effort… (By the way, is it possible to use greaseproof paper instead of foil??) Love
Hello Perin, first of all thank you very much. I say use greaseproof paper, but cut it according to the pattern and cover it with foil again. Sometimes it can flow because it is not in its consistency. Love…
Now there is the natural gelatin, namely the healthy one. What if we used wax paper instead of aluminum foil!
Cut the wax paper according to the base. Lay aluminum foil under it again, purely for precautionary purposes. Thus, you cut the contact between the aluminum foil and the base.
Well done Ms. Nilay, I recommend your recipes to my friends, they will like it very much. I also want to attend cooking classes, you can recommend
Are there places, thanks.
Hello Gursel, first of all, thank you :) My advice for the courses is to meet with Usla. There are daily and weekly workshops.
I wish you had added the preparation of the lemons and the sauce :)
I sliced and baked the meringues and lemons. I did not prepare any extra sauce, instead I used honey. Yours sincerely
Hello Nilay lady, the recipe looks great. Thank you. It seems that every lady at the school you go to needs :)) In which markets can we find leaf gelatin? If it is not advertised, can you help? . In the meantime, take care of yourself in such a rush. Take it easy .
Hello, Elif, there are shops selling cake supplies. I usually take it when I go to the boardwalk. One is Nuance, but it can be a bit expensive there. There are many shops on the same street. Also thanks and love :)
I thank you. I don't live in Istanbul. Take it easy.
Hello,
I will put the recipe into practice, but I do not understand what exactly is this gelatin??
Best regards, good work
As leaf gelatin, it is enough to search on the internet. You can find the images. Love…
hello, is it your razor that you call leaf jelly?
Yes. I wrote gelatin in the recipe, but my mind went to jelly from time to time in the cover letter :) I fixed it. Thanks…
hello, here is the recipe I was waiting for, but for the base: 200 g butter is not too much :((
This is because in pies, tarts and similar base recipes, it is butter that gives the dough its crunch. A lot, but its presence is not felt that much.
it looks soooo beautiful, i will definitely try it, good luck with your work