Lemon Cheesecake

  • For Base
  • Cookie chips 500 g
  • Butter 250 g
  • For Cream;
  • Krater Whipping Master Cream (liquid) 1000 ml
  • Labne 300 g
  • Gelatine Sheets 15 g
  • 1 Lemon
  • For Decoration;
  • Krater Lemon Filling 200 g



  • Crumble the cookies and mix them with melted butter.
  • Transfer the mixture into a 26cm circle tray, and spread it over the tray.


  • Whisk Krater Whipping Master Cream (liquid) for 2 minutes at slow speed.
  • Add labne, gelatine sheets soaked in water, and lemon zest to the mixture, and mix them with a spatula until you get a homogenous cream.

Transfer the cream over the base in the circular tray, and keep it in the freezer for 18 hours at -18°C. Then, spread Krater Lemon Filling with a palette knife over the top layer of the cake, and decorate and serve.

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