The Sweetest Form of Sour: Lemon Cheesecake

grind-the-biscuits-in-the-food-processor-until-they-become-powdery-mix-it-with-granulated-sugar-and-melted-butter-and-let-it-come-together

divcut-a-piece-of-baking-paper-large-enough-to-cover-the-bottom-of-the-springform-pan-you-can-place-the-mold-on-paper-draw-around-the-mold-with-a-pencil-and-then-cut-it-with-scissorsdiv

place-the-paper-on-the-bottom-of-the-mold-and-transfer-the-biscuit-mixture-into-the-mold

divspread-the-biscuit-evenly-in-the-mold-and-flatten-it-by-pressing-it-with-a-glassdiv

bake-in-the-preheated-oven-for-10-minutes-then-take-it-out-and-reduce-the-oven-temperature-to-150-degrees

in-the-mixing-bowl-whisk-the-labneh-flour-and-granulated-sugar-on-low-speed-be-careful-not-to-let-in-too-much-air

divmix-lemon-juice-cream-and-lemon-peel-in-a-separate-bowl-add-it-to-the-labneh-mixture-and-fold-it-into-the-mixture-with-a-spatuladiv

divadd-the-eggs-one-by-one-add-one-egg-and-mix-well-then-add-the-next-onediv

after-the-eggs-are-thoroughly-mixed-into-the-mixture-pour-this-mixture-into-the-springform-mold

cover-all-sides-of-the-springform-mold-tightly-with-aluminum-foil

set-up-a-mold-that-the-springform-mold-can-fit-into-add-3-fingers-of-water-into-it-and-put-it-in-the-oven

bake-for-70-minutes-after-70-minutes-leave-it-like-this-for-15-minutes-without-opening-the-oven-door-after-15-minutes-open-the-oven-door-and-leave-the-cheesecake-inside-for-another-20-minutes

place-all-the-ingredients-needed-for-the-lemon-sauce-in-a-small-pot

cook-over-medium-heat-stirring-constantly-until-the-consistency-thickens

serve-by-pouring-the-cooled-sauce-over-the-rested-cake-enjoy-your-meal