VANILLA CHEESECAKE

VANILLA CHEESECAKE RECIPE WITH CHERRY SAUCE
Ingredients for vanilla cheesecake with cherry sauce
for the base
- 2 packs of oatmeal biscuits
- 1 tablespoon of butter
- 1 teaspoon cinnamon
For the above
- 2 cups strained yogurt
- 400 g labneh cheese
- 1 egg
- 1 tablespoon of flour
- 8 tablespoons of granulated sugar
- 1 teaspoon of vanilla essence
For the cherry sauce
- 250 g cherries
- 2 tablespoons of sugar
- 1 teaspoon of water
- 1 teaspoon cornstarch
For the above
- Chopped Pistachios
MAKING VANILLA CHEESECAKE WITH CHERRY SAUCE
- For the base, pass the biscuit through the rondo until it turns into flour and put it in a kneading bowl.
- Add the melted butter and cinnamon and knead.
- Spread the mortar on the base of a 20 cm diameter greaseproof paper lined springform mold by pressing it with your hand.
- Put the mold in the freezer and cool thoroughly.
- Take all the ingredients needed for the top in a deep bowl and beat with a mixer.
- Pour over the cooled biscuit base.
- Bake in a preheated 170 degree oven for 35-40 minutes without opening the lid.
- Do not remove from the oven until the oven has cooled.
- To prepare the cherry sauce, remove the seeds of the cherries, cut them into large pieces and put them in a sauce pan.
- Add sugar and water to it and cook.
- Before removing from the stove, thin the cornstarch with a little cold water and add it to the sauce.
- Continue cooking until the sauce thickens.
- Once the sauce has thickened, set it aside to cool.
- Pour the cooled sauce over your cheesecake and leave it in the refrigerator for a few hours.
- Serve garnished with chopped pistachios.