New Yorker Style Lemon Cheesecake Recipe


( for 2 people )

2 packets of et biscuits
100 grams of melted butter
500 grams of labneh cheese
1/2 cup granulated sugar (120 gr.)
3 teaspoons lemon zest
3 eggs

For Lemon Sauce;

50 grams of butter
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons lemon zest
6 tablespoons lemon juice


Pulverize the biscuits in a food processor. Add the melted butter and mix well.

Line the bottom of the clamped mold with greaseproof paper and spread the biscuits on the bottom and sides of the mold, pressing them 2 cm upwards. Refrigerate for about 1 hour.

Put the cheese, sugar and lemon zest in a bowl and whisk. Break the eggs one by one and continue whisking. Pour the mixture into the mold you took out of the refrigerator, place it on a baking sheet and bake in a preheated oven at 180 degrees until golden brown (45 minutes on average). Leave to cool at room temperature.

Prepare the lemon sauce: Put all the sauce ingredients in a bowl and place it in a saucepan of boiling water. Cook until you get a thick sauce (bain-marie style over low heat for about 10 minutes), then add the oil and cook for another 10 minutes, stirring constantly. Remove the bowl from the pot of water and leave to cool.

Spread the cooled sauce over the cheesecake and refrigerate. Refrigerate for 4 hours or overnight. The longer it rests, the better it tastes. Before serving, remove from the mold and garnish with sliced lemon or white chocolate.