Cheesecake with labne and strawberries

Instructions

1. Prepare a spring form tray 25 cm in diameter by covering it with baking paper.
2. Crush the biscuits in the blender to fine crumbs. Transfer to the bowl of the food processor. Add the butter. Turn on the robot until you get a homogeneous crumbly mixture. Pour the mixture into the pan, forming a 4 cm board on the walls. Press with palms to evenly distribute the base. Press both the base, the edges, and the walls.
3. Place the tray in the fridge until the filling is ready.
4. Preheat the oven to 160°C (140°C with fan). Beat the lab, sour cream, and sugar over high speed in a large bowl with an electric mixer for 2 minutes. Add the eggs, vanilla, and corn flour. Reduce the speed of the mixer to medium until the products are mixed.
5. Pour the mixture over the prepared layer. Gently lift and drop the pan several times on to the kitchen counter to remove the air bubbles.
6. Bake the cake for 50 minutes until the filling is firm on the edges but moves slightly in the centre. Leave to cool to room temperature and then put in the fridge for 6 hours before serving.
7. Cut the strawberries into halves and arrange them on the cake. Sprinkle 3 tbsp strawberry syrup on top.

• Servings : 12
• Ready in : 90 Minutes
• Course : Dessert and Snacks
• Recipe Type : Cakes, Pies and pastry, Dessert, Easter Recipes, recipes for spring
• Ingredient : Butter, Cornflour, Crème fraîche, Eggs, labne, Pomegranate syrup, Strawberry, Sugar, Vanilla, анзак бисквити