# Baked Cheesecake

Recipe · Yalanji Kitchen · https://yalanjikitchen.com/r/934?l=en
Categories: Sweets

![Baked Cheesecake](https://res.cloudinary.com/mintad/image/upload/v1705252403/images/file_ivo802.jpg)

## Ingredients

### Biscuit base

- 300 g digestive biscuits
- 130 g butter, room temperature
- 1 tbsp brown sugar

### Cheese layer

- 500 g Turkish labneh, room temperature
- 350 g cream cheese, room temperature
- Juice of 1 lemon
- Zest of 1 lemon
- 1 cup sugar
- 4 tbsp flour
- A pinch of salt
- 3 whole eggs and 1 yolk (large), room temperature
- 1 sachet vanilla

### Topping

- Ready-made blueberry sauce

## Method

1. Prepare a 26 cm springform pan: grease with oil or baking spray, line the bottom with a parchment circle and the sides with parchment. Preheat the oven to 170°C for 10 minutes.
2. Melt the butter in the microwave for 30 seconds, pulse the biscuits with the butter in a food processor, press evenly into the pan on all sides, bake on the middle rack for 7 minutes and set aside. Lower the oven to 160°C.
3. In a glass bowl combine the cream cheese and labneh with the lemon juice, zest, flour, sugar and a pinch of salt, mixing on the lowest speed or by hand. Beat the eggs with a fork with the vanilla and add to the cheese mixture gradually, stirring for a few seconds.
4. Wrap the outside of the pan in thick foil on all sides, pour the filling over the base and tap the pan on a flat surface twice to release air bubbles.
5. Pour boiling water (not regular water, which ruins the cheesecake) into the oven tray, set the oven rack over it and place the pan on the rack on the middle shelf.
6. Bake for 1 hour 10 to 20 minutes, then turn off the oven and leave it closed for 30 minutes, then open the door and leave the pan inside another 30 minutes.
7. Remove and refrigerate at least 6 to 8 hours, add the topping and serve cold. Following these steps it releases from the pan easily without cracking.

[ar](https://yalanjikitchen.com/r/934.md?l=ar) · [zh](https://yalanjikitchen.com/r/934.md?l=zh)