Baked Lemon Cheesecake with Sauce

Melt the butter

Grind the burçak biscuits in a blender until they become powder and mix with the butter

Line the bottom of a 22 cm springform pan with parchment paper, grease all sides with butter, and spread the biscuit mixture evenly

Freeze for about 15 minutes

Beat the cheese in a mixer at low speed until it reaches a homogeneous consistency

Add the cream and continue beating

Add the powdered sugar, lemon juice, and lemon zest while continuing to beat

Add the eggs one by one while beating

Finally, add the sifted flour and mix

Pour the mixture onto the biscuit base and use a toothpick to draw zigzags to remove air bubbles

Place a water-filled pan in the bottom of the oven to prevent cracking

Bake in the middle rack of a preheated 160°C oven for 1 hour

Check if it is done; the edges should be firm and the center slightly jiggly, start checking from 45 minutes as ovens vary

Turn off the oven, leave the door ajar, and cool in the oven for 20-30 minutes

Remove from the oven, cool to room temperature, and then refrigerate for at least 10-12 hours or overnight before serving

Dissolve the cornstarch in 2 tablespoons of water and set aside

Add all sauce ingredients to a pot, bring to a boil, and cook on medium heat for about 5 minutes

Add the cornstarch mixture spoon by spoon, stirring until the desired consistency is reached; if a more fluid sauce is wanted, do not use all the cornstarch mixture

Cool for 10 minutes and spread over the chilled cheesecake

Enjoy the lemon cheesecake