Guten Free Lemon Cheesecake

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Preparation Time
35 – 40 min

Cooking Time
10 min

Difficulty
Easy

	For Base :
2 packs of	Glütensiz Ada Cocoa Biscuits
	For the Cheese Layer :
600 g	Strained labneh cheese
3 tablespoon	Gluten – Free Flour
3 tablespoon	Lemon Juice
3 tablespoon	Lemon Zest
3 tablespoon	Gluten – Free Flour
1 water glass	Sugar
200 ml	Cream
4	Egg (must be at room temperature)
	For Lemon Juice :
1	Juice of lemon
1 dessert spoon	Lemon Zest
2	Egg
1 tablespoon	Cream
1 tablespoon	Butter
1/2 water glass	Sugar

1/2 glass of melted butter biscuits are pulled from the rondo, butter is added, mixed well and placed in a springform mold (24 cm) and straightened.
Let stand in the refrigerator for 30 minutes. All the ingredients for the cheese layer are mixed with the help of a mixer and poured into the mold.
The bottom of the mold is covered with foil in two layers. Pour enough water into the baking tray to reach half of the mold.
It is cooked in an oven at 160 degrees for 70 minutes without opening the oven door. After the time is up, let’s wait in the oven until it cools down.
Let it sit in the fridge for 1 night.
Lemon juice and peel are taken into a sauce pan and boiled on the stove. In a separate bowl, beat the sugar and eggs and add the boiled lemon juice by leaking.
It is taken back to the sauce pan and cooked until it thickens.
Add cream and butter. The bottom is closed and when it comes to room temperature, it is poured over the cheese layer.
It is ready to serve after 2 hours in the fridge.
Bon Appetit.