Cheesecake–Turkish Ingredients

I love cheesecake.  It is one of my favorite desserts!  When I moved here, I was stymied by the lack of cream cheese in Turkey, but with some suggestions from a friend and some experimentation I found one that works with local ingredients.  Here is a rich, delicious NY style cheesecake.  The base of the cheesecake is solid, so feel free to experiment, that is half the fun.    I have put nuts in the crust and used chocolate petit beurre.  I have made the base into lemon cheesecake and pumpkin cheesecake.  I have baked them in muffin tins to make individual cheesecakes. (*Hint use paper muffin tin liners or it gets messy. )  I also love to put fruit on top, particularly a vişne compote!

Basic Cheesecake Recipe

Crust
150- 250 grams of Petit beurre
6 tbsp of melted butter
1 tbsp of sugar
1 tsp of cinnamon

Filling
2 packs of (550g) labne—Total 1,100 labne
1 tsp salt
1 ¾ cups of sugar
3 tbls flour
2 tsp of vanilla extract
½ cup of cream (krema)
3 egg yolks
6 eggs (or 5 depending on the size)
Juice of one lemon and/or zest to taste
Crust Method
Food process the cookies, add the butter, sugar, and cinnamon –stir. Spread cookie mixture at the bottom and sides of a springform pan. Pat down firmly with the bottom of a glass. Bake with 10-12 mins at 160°C degrees or until golden brown.

Cheesecake Method
Beat cheese and sugar in a large bowl. Add salt, flour, lemon, and vanilla, beat again. Add 3 egg yolks, beat again, and add 2 or 3 more eggs and cream. Beat again. Pour mix into springform pan—lift and drop pan onto the counter a few times until there are NO bubbles. Skim the surface with a spatula as well to get rid of surface air bubbles .

Preheat the oven to a VERY hot 260°C degrees and bakes for 8-10 minutes **Do not let the top get too brown–watch carefully.  Drop temperature to about 100°C degrees and cook for 1 hour and 40 minutes more (or until firm)
Take out and cool, loosen the edges.  Once semi cool, finish the cooling in the fridge.