Cheese Cake With Fruit Sauce

For biscuit base;
1 bundle biscuit biscuit
75 g of melted butter
For cheese cream:
3 egg yolks
½ cup powdered sugar
250 g labne cheese
1 tea cup cream
3 pieces of leaf gelatin
For service:
8 tablespoons Kenton Fruity Sauce
300 g red forest berries
To prepare the biscuit base, pass the biscuit through the blender. Add the melted butter. Squeeze the 6-7 cm cheesecake into the bottom of the molds and tighten with the opposite of the spoon. Place 3 egg yolks and powdered sugar in an oval container. Whisk over hot water to make it gentle. Add the labne cheese into it. Beat the cream until dark. Soak the gelatin in cold water for 6 minutes and take it to a pen. Add 2 tablespoons of water into it. Melt too hot in a very low heat. Cream, add the gelatin to the mixture. Pour over the molds. Leave in the refrigerator for 6 hours. Serve with fruit sauce and red forest fruits. You can lubricate molds with liquid oil to make cakes easy to remove from molds.
This product contains no content that is legally required to be labeled for allergic reactions or to cause intolerance.