Turkish Coffee Pudding Cheesecake

Hello Dear Friends,

Today's pudding cheesecake, which you can easily prepare at home and you will love its taste every time :) It will definitely excite your guests while serving the Turkish coffee pudding inside and the Turkish coffee we added with chocolate on top :)

Oatmeal biscuits and hazelnuts are generally used for the cheesecake base, but I used cocoa biscuits and almond flour to add color and give a different flavor. In this way, it was a sole that came out as nice as a mold but fell apart in the mouth :)

By the way, we have a great event, you can check out my profile on Instagram and join.

with me when you try my recipe Don't forget to share on instagram :) I would love to share the recipes you use with your photos in my story :) My Instagram account: @kitchensirlari

Love…

Ingredients for Turkish Coffee Pudding Cheesecake Recipe

• 1,5 packs of cocoa biscuits
• 3 tablespoons of melted butter
• 2 tablespoons of almond flour

For the cream:

• 4 pieces of eggs
• 1 large packet of labneh cheese (400 g)
• 1 box of Pakmaya Chef Cream (200 gr)
• 1 cup powdered sugar
• 1 pack Pakmaya Turkish Coffee Pudding
• 1 tablespoon of granulated sugar for whisking the egg whites
• 1 tablespoons of flour

For the top:

• 50 g chocolate
• Golden strawberry
• 1 tablespoon of Turkish coffee optionally to increase its aroma

How to Make Turkish Coffee Pudding Cheesecake Recipe?

1. For the base, turn the biscuits into flour by pulling them in the rondo. Mix it with almond flour.
2. Add the melted butter to the biscuits and mix, press the base of the springform mold with your hands and spread it.
3. For the base you prepared to freeze, put it in the freezer and let it rest for 15 minutes.
4. Separate the egg whites and yolks for the cheese mixture.
5. Beat the egg yolks and 1 cup of granulated sugar until the sugar dissolves.
6. Add the labneh, cream and pudding to the melted sugar and continue mixing.
7. In another bowl, turn the egg whites into snow by adding 1 tablespoon of granulated sugar.
8. Add the 2 mixtures to each other with the help of a spatula and mix from the bottom up.
9. Pour the mixture over the biscuit base and bake in a preheated 170 degree oven for 50-60 minutes. Let the baked cheesecake cool down.
10. Let the cheesecake, which has come to room temperature, rest in the refrigerator for 3-4 hours.
11. Grate the chocolate on top of the cheesecake, sprinkle with Turkish coffee upon request. Serve garnished with golden berries.