No-Bake Lemon Cheesecake

Ingredients

• 200 g Burçak biscuits
• 100 g butter
• 400 g strained labneh
• 200 ml (35% fat) cream
• 200 g white chocolate
• 1 tsp powdered sugar
• 1 packet vanilla or 1 pump vanilla extract
• 1 tsp lemon juice
• 1.5 cups water
• Juice of 2 lemons
• Zest of 2 lemons
• 1 tsp sugar
• 1 level tsp turmeric
• 2 tbsp cornstarch (heaping)

Steps

1. 1.For the base: Process biscuits in a food processor. Add melted butter and pistachio cream, mix. Press mixture onto the bottom of a mold and refrigerate.
2. 2.For the cream: Melt white chocolate using a double boiler and let it cool. Whisk labneh, powdered sugar, and vanilla. Add cooled white chocolate and mix again.
3. 3.In a separate bowl, whisk cream until slightly thickened. Gently fold into the mixture with a spatula. Finally, add lemon juice and mix just until combined. Pour cream over the biscuit base.
4. 4.For the topping: In a saucepan, combine water, lemon juice, lemon zest, sugar, turmeric, and cornstarch. Cook, stirring constantly, until it boils and thickens.
5. 5.Let the lemon sauce cool slightly, then pour over the cream. Refrigerate the cheesecake overnight.