500 g labne cheese
1 package cream
1.5 cup powdered sugar
4 tablespoons flour
4 eggs and 1 egg yolk
1 packet of vanilla
For bottom base;
100 g of melted butter
1 cup of hazelnut drawn like powder
A little milk from half a cup of tea
For the sauce
250 g of a desired fruit Raspberry, Cherry or Strawberry
5 tablespoons of sugar
2 tablespoons corn starch (1 tea cup melted with water)
1 cup water
1 packet of vanilla
For the sub-base, we pull the biscuits and hazelnuts until they make it like rondo.
We add the butter and milk which we melt and add the sub-base.
For sauce; Add the sugar and water to the glass and put it in the cupboard for an hour and take it to the stove, melt the corn starch in a tea cup with cold water and start to boil.
We boil for a further 5 minutes and take it from the stove to remove the shell until it is added to the vanilla to add light and leave to cool.
First of all, we put the clamp mold on the bottom base into the mortar where we are well lubricated and prepared by placing it properly and evenly.
We flap Labne cheese and cream together and add sugar and continue to flap.
Add the eggs one by one and continue to whip for about 5 minutes. But at mix lowest speed with mixer.
Add the last flour and vanilla and add a little bit more and put the mortar on it.
In the meantime, wrap the edge of the mold with foil before pouring. Thus, the edges are not burned for a long time.
And touch the mold and let the air bubbles come out and bake in the pre-heated oven for the first 10 minutes at 200 degrees, then at 160 degrees for 1 hour.
We never open the oven door for over an hour. We also put a medium-sized container with heat resistant water into the oven. Thus, we prevent cracking.
And when we open the lid after 1 hour, when our cheesecake doesn’t play when we shake it lightly, we turn off the oven and leave the lid slightly and leave it to heating.
After cooling out the oven for 1 hour and then poured on the sauce we prepare and we decorate with fruit pieces and the cabinet for 1 night, rest and service. Enjoy your meal.