Basic Cheesecake

cheesecake2

We had some black mulberry jam left from last summer. You can find its recipe here. As mulberries are in season now, and as it’s time to make new jams, I wanted to finish the leftover jam. But how could I use it? Although it’s not originally Turkish, cheesecake was the first thing that came to my mind as it has become a very common type of dessert in Turkey, too. So I made this basic cheesecake and served it just with a little black mulberry jam topping. You can use any kind of jam for topping. It is absolutely easier and quicker than separately preparing a topping.

 

cheesecake1

Basic Cheesecake

Rating: 51

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Serving Size: 8

cheesecake3

A very simple cheesecake topped with mulberry jam.

Ingredients

  • 200g oatmeal biscuits (or graham crackers) (I used this one)
  • 50g butter
  • 400g cream cheese (mascarpone cheese or labne)
  • 4 eggs
  • ½ cup strained (Greek) yogurt
  • 1 cup sugar
  • 3 tbsp flour
  • ½ tbsp vanilla

Instructions

  1. Preheat the oven to 170C.
  2. Crumble the biscuits and put them in a food processor and crush until it becomes like flour.
  3. Melt butter and when it’s cold, combine it with biscuit flour. Place it in a springform pan and wait it in freezer for 15 minutes.
  4. Separate egg whites from yolks. Beat the yolks, add cream cheese and yogurt and continue to beat until creamy.
  5. Beat the whites in a separate bowl until stiff. Add vanilla and flour and mix well. Add this mixture to the cheese and yogurt mixture and mix with a wooden spoon.
  6. Spread the mixture on the crust and bake it 40 minutes.
  7. Drizzle the jam (I used black mulberry jam) when serving and enjoy it with a cup of coffee.
http://www.giverecipe.com/basic-cheesecake.html

Comments

  1. says

    I’m not sure there is a dessert I love much more than cheesecake with fresh fruit coulis.

  2. says

    This looks yummy. We used to pick mulberries and put them in our cereal. I loved them. I’ll bet that beating the egg whites separately gives the cheesecake a beautiful texture. Thanks for sharing this.

  3. kathy gori says

    wow! That is really killer cheesecake. Amazing and what gorgeous shots.

  4. says

    What a beautiful looking cheese cake… I have never, truly, seen such a gorgeous photo of a cheese cake. Is there a contest? Enter it! YUM!!!
    Valerie

  5. says

    Wonderful! I just bought four mini spring foam pans in order to make my own cheesecakes. Great timing! And I love the jam on top.

  6. says

    I so love this cheesecake because there is no cream in it!!

    I so love the yoghurt instead! The cheesecake looks STUNNING!!!!

    I so love the black mulberry jam on top!!

    Lovely!

  7. says

    A slice of your gorgeous cheesecake would sure hit the spot right now Zerrin! I like it with the flavor from the oatmeal biscuits. I’m sorry you’re having trouble getting to my site – I haven’t heard from anyone else about it, so it may be the server, as you suggested. Maybe you could reach me through foodbuzz? Thanks for letting me know. Hope you have a great weekend!

  8. says

    Steve- I completely agree. Fresh fruits are always better in such desserts.

    The Mom Chef- Mulberries with cereal sounds great!

    Kathy Gori- Thank you!

    Valerie- Thank you for these nice words. I love to take food photos as much as cooking.

    Mo- That is what I love about this cheesecake, too.
    Sweetlife- Mulberry jam was the easiest step of this cheesecake :)

    Monet- I bet cheesecake in mini springform pans will be even better.

    Cherine- Thank you! It’s easy too, isn’t it?

    Penny- So simple! It can be made any time you crave for it.

    CC Recipe- Thank you! It is creamy, but not heavy. That is the best part of this cheesecake.

    Faith- Thank you! Mulberry jam gives it a more fruity flavor, which I love a lot.

    Sophie- Thanks for your nice words. These are the things I love about this cheesecake, too. And thank you so much for commenting on the new theme style of my blog. I appreciate it much.

    Reeni- It is waiting for you on the table. Come and eat your slice! I hate it when I can’t visit my favorite blogs. I’ve already tried reaching through foodbuzz, but it gives the same error. I remember that it happened last year, too and it was over after some days (or weeks maybe). Hope it will end soon.

  9. says

    This is an amazing cheesecake – I love cheesecakes! Here in the Netherlands we (or I) usually make a no-bake variety but this looks something I’ll try very soon!

  10. says

    Cheesecake with fresh fruit coulis – one of my fav all time desserts. Its been a while since I’ve made this, though the last time I made it I did a mix of ricotta and mascarpone definitely a do again !

  11. OysterCulture says

    What an amazing and tasty sounding cheesecake. You’ve reminded me that I have not had some cheese cake in a while and I am intrigued by your recipe with the oatmeal crust.

  12. says

    I put my mulberries into the freezer, so that I can use them to make jam when I have time. I like how you used the mulberry jam for the cheesecake topping, that will be delicious.

  13. says

    That’s beautiful, looks totally delish :) I love mulberries too, I think they are a forgotten fruit! I just made a Vanilla Bean Mulberry Cake with mine :)

  14. says

    There could be nothing more simple yet so scrumptious as a classic cheesecake! It’s so versatile – you can add any topping you’d like, but it is also so delicious all on its own. Love it!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge