Cherry Cheesecake

Hello Dear Friends,

Before the cherry's time passes, cherry jam You should also make a delicious cheesecake. This recipe is one of the great recipes we prepared in Akyaka. If you look at your forehead, as I look at the photos, I miss both the holiday and the cherry cheesecake…

There are tricks to making cheesecake.

• The first is that the materials are at room temperature.
• The oven is preheated
• The cheese mixture should not be whipped too much (so that it does not rise too much and then deflate)
• Clamping mold bristle
• Laying the biscuit base material on the entire surface of the mold in equal thickness without leaving any gaps.

Some of those…

Later, I will prepare an article that gives more details about the tricks of cheesecake making.

If you're looking for a no-bake cheesecake recipe my lemon cheesecake recipe You can find it here.

Love…

Ingredients for Cherry Cheesecake Recipe

• 1 packs of oatmeal biscuits
• half a pack of petibor biscuits
• 3 tablespoons of melted butter

For the cream:

• 2 packages of labne cheese (400 gr)
• 1 pack of milk cream (200gr)
• 1 cup powdered sugar
• 3 tablespoons of flour
• 4 pieces of eggs
• 1 packaged vanilla

For the sauce:

• 2 glass of cherry juice
• 1 tablespoons of granulated sugar
• 3 tablespoons of wheat starch

How To Make Cherry Cheesecake Recipe?

1. For the base, smash the biscuits into flour in the rondo.
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 yolks and 1 cup of granulated sugar until it dissolves.
6. Add the labneh and cream 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 flour and vanilla to the rising whites and continue mixing.
9. Add the 2 mixtures to each other with the help of a spatula and mix from the bottom up.
10. Pour the mixture over the biscuit base and bake in a preheated oven at 170 degrees for 30 minutes. Let the baked cheesecake cool down.
11. For the sauce, mix the cherry juice, sugar and starch over medium heat until it thickens. Cool the cooked mixture and pour it over the cooked cheesecake.
12. After resting in the refrigerator for at least 3-4 hours, serve with cherry jam, if desired.