Mini Cheesecake

Mini Cheesecakes

Today I have been so excited that trying this recipe for the first time.

I believe that it will be  very tasty with lemon sauce, creamy filling, buttery biscuit base.

I have used labneh cheese instead of mascarpone , finding it difficult in my country. Labneh cheese is the most familiar taste to this Italian cheese, mascarpone. 

Making this dessert may be complicated but if you follow the recipe step by step, you can make it easily.  

This lemon fragrancy, creamy, delicious cheesecake will be irresistable for you.

Never not only one slice, you will eat many times... Absolutely it will be worth making 

Mini Lemon Cheesecake

Ingredients:
For the biscuit base:
2 packets oatcake (250 gr) (bran biscuits)
90 gr butter

For the filling:
500 gr labneh cheese
200 gr cream
1 cup granulated sugar
2 eggs
1 tablespoon flour
1 tablespoon starch

For the toping:
1/2 cup water
1/2 cup fresh lemon juice
5 tablespoons granulated sugar
2 teaspoons starch
1 egg yolk
1 lemon zest
1 teaspoon butter
a pinch of curcuma (optional, for only colour)

Instructions:
1-  Crumble the biscuits using food processor and mix well with melted butter
2- Mold the crumbled biscuits into the muffın cake tins and press it with your fingers.
    Make small walls from the base at the edges of the tins  
3- Beat labneh cheese, cream and sugar in a big bowl.
     Add flour and starch, mix well
4- Add in eggs one by one and stir the mixture until smooth
5- Pour the creamy mixture onto biscuits base
6-  Bake in the preheated oven in 160 C  ( not bake too much, let them creamy color)

7- For toping: except butter, put in all the ingredients in a pan.
    Cook it until becoming pudding
     After cooking add in butter and stir. Set aside for cooling.
8- Pour the cooled lemon sauce onto the cold mini cheesecakes 
9- Refrigerate them at least 4-5 hours.
10- Serve it cold with coffee or cold drinks.

Bon   Appetite....