As referenced in my Easter post, I made my first attempt in Turkey at baking a cheesecake! Regardless where you live, making a cheesecake is a bit of a commitment, if only for the time you have to wait from the time it is finished baking to the time of consumption.
Hunting down the right cookie/biscuit for what is supposed to be a 'graham cracker crust' is no simple task. I sampled a handful of Turkish cookies that are typically served with çay (black tea), and settled on Ülker biscuits (pictured below). They aren't too buttery and their mild sweetness reminds me of graham crackers. And just like graham crackers, you need to pulverize them in the food processor - my favorite part! I hope you enjoy this recipe as much as I do for your next special occasion or indulgence.
Ingredients
Crust
3/4 cup graham cracker crumbs
2 tbsp butter, melted
Filling
8 ounces cream cheese, softened (do not use fat free)
3/4 cup Greek yogurt***
2 egg whites
1/4 cup granulated sugar
2 tbsp flour
1 tbsp fresh lemon juice
2 tsp vanilla extract
1/4 tsp ground nutmeg
Crust
3/4 cup graham cracker crumbs
2 tbsp butter, melted
Filling
8 ounces cream cheese, softened (do not use fat free)
3/4 cup Greek yogurt***
2 egg whites
1/4 cup granulated sugar
2 tbsp flour
1 tbsp fresh lemon juice
2 tsp vanilla extract
1/4 tsp ground nutmeg
Directions
1. Preheat oven to 350F degrees.
2. Make the crust first. With a food processor, pulverize crackers into a fine crumb. Pour crumbs into a medium bowl and mix with melted butter. Press into your selected pie pan. Bake for 8 minutes. Allow to cool completely as you prepare the filling.
4. For the cheesecake filling: Beat the softened cream cheese for 1 minute using a hand or stand mixer.
5. Beat in the yogurt, egg whites, sugar, and flour until mixture is smooth and creamy, about 3 full minutes.
6. Add the lemon juice and vanilla, beat for 1 additional minute until combined.
1. Preheat oven to 350F degrees.
2. Make the crust first. With a food processor, pulverize crackers into a fine crumb. Pour crumbs into a medium bowl and mix with melted butter. Press into your selected pie pan. Bake for 8 minutes. Allow to cool completely as you prepare the filling.
4. For the cheesecake filling: Beat the softened cream cheese for 1 minute using a hand or stand mixer.
5. Beat in the yogurt, egg whites, sugar, and flour until mixture is smooth and creamy, about 3 full minutes.
6. Add the lemon juice and vanilla, beat for 1 additional minute until combined.
- At this point, you can make variations of this recipe. You prefer something chocolatey? Add 1/2 cup chocolate chips. Caramel? Fold in 1/4 cup melted caramel, or, even easier, 10 fold in chopped caramel candies. Something fruity? Swirl in 1/4-1/2 cup of your favorite jam. This recipe is very adaptable!
7. Pour your cheesecake filling into the pre-baked crust. Spread evenly. Bake for 25 minutes, covering the cheesecake at the 20 minute mark with aluminum foil to prevent browning.
8. Allow to cool for 20 minutes at room temperature, then chill completely in the refrigerator for at least three hours, if not overnight.
- Store bars in a covered container for up to 7 days in the refrigerator.
***For the yogurt: Here in Turkey, I used 'kaymaksiz' plain yogurt from SEK. You may use low fat or regular Greek yogurt instead, plain or flavored.
Adapted from Sally's Baking Addiction.
8. Allow to cool for 20 minutes at room temperature, then chill completely in the refrigerator for at least three hours, if not overnight.
- Store bars in a covered container for up to 7 days in the refrigerator.
***For the yogurt: Here in Turkey, I used 'kaymaksiz' plain yogurt from SEK. You may use low fat or regular Greek yogurt instead, plain or flavored.
Adapted from Sally's Baking Addiction.