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.
A very simple cheesecake topped with mulberry jam.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- 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
- Preheat the oven to 170C.
- Crumble the biscuits and put them in a food processor and crush until it becomes like flour.
- 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.
- Separate egg whites from yolks. Beat the yolks, add cream cheese and yogurt and continue to beat until creamy.
- 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.
- Spread the mixture on the crust and bake it 40 minutes.
- Drizzle the jam (I used black mulberry jam) when serving and enjoy it with a cup of coffee.