Cheesecake with cherry jelly ( Vişne Pelteli Cheesecake)

Cheesecake with cherry jelly

(Vişne Pelteli cheesecake)

Ingredients:

For crust:

1 1/2 packs biscuits/ crackers

                   ( yulafli bisküvi)

  50 gr. butter ( tereyağ)

For cake:

2 packs cream /labne cheese @300g

4 pcs. eggs

3 tbsps. yoghurt

1 glass granulated sugar

3 tbsps. flour

1 vanilya extract or powder

For cherry jelly: ( Pelte için )

2 glasses Sour cherry nectar

1 glass water

1 tbsp. cornstarch

walnuts

Methods: Preheat oven to 180C.

Step 1. Crumble the biscuits and melt the butter. Together in a clean bowl, combine together.

Step 2. Gently press down the crumbs onto the bottom of the pan with your clean hands or with the bottom of a tea glass to have that nice even layer of crust. Refrigerate and set aside.

Step 3. Separate the eggyolks from the eggwhites.

Step 4. With the eggyolks, add in the 1 glass of sugar and beat together till creamy.

Step 5. Place the labne cheese and yogurt into the cream mixture and beat together well. 

Step 6. Drop in the vanilla extract into the mixture and mix. Set aside.

** if vanilla powder is used, just add the vanilla powder to the flour  on Step 10 ** 

Step 7. With eggwhites in another clean bowl, add just a pinch of salt to aid for rising... beat in high speed till soft peaks are formed.

Step 8. This is how soft peaks look like.. now add in a pinch of sugar to form stiff peaks which we will need for this recipe.

Step 9. Stiff peaks are form!! 

Step 10. Slowly add in the flour and vanilla powder if you were not using the extract, as was mentioned in  Step 6.

Step 11. With a rubber spatula or a wooden spoon, FOLD IN the eggwhites and flour together. DO NOT STIR OR BEAT. 

To fold:  Using a large spatula, cut a path down the middle of the mixture with the edge of the spatula. Then gently turn half the mixture over onto the other half. Continue cutting down the middle and turning a portion over. 

Step 12. After you have folded the eggwhites and flour, add them to the cream mixture ( Step 6). 

Step 13. Fold the eggwhite mixture into the cream mixture and immediately pour into the prepared crust that we have from Step 2.

Step 14. Bake for an hour or until the sides of the cake starts to loosen out.

For the cherry jelly:  

Step 1. With a clean pot, mix cornstarch and water with a whisk.

Step 2. Pour in the cherry nectar and sugar, stir well.

Step 3. Cook in medium heat till it thickens. Cool.

Assembly:

This is how your cheesecake will look when it's baked. Don't worry about the cracks for they will be covered with our jelly. :) 

With cool cake.. pour out the cooled jelly to the top of the cake and cover with aluminum foil, and store in the refrigerator till jelly has harden a bit.

Remove the cake from the fridge and drizzle in with some cherry jam and sprinkle in with crushed walnuts.

Slice and Serve!! Enjoy! :)

Avocado cheesecake

Avocado Cheesecake

Ingredients:

100 grms. butter ( melted)

300 grms crackers ( around 2 packs  of Burcak )

2 packs Labne cream cheese @ 200g. each pack

200 g. granulated sugar

1 tbsp. cornflour

3 eggs ( at room temp.)

2 tbsps. lemon juice

2 cups ripe avocado ( approximately 2 pcs. medium size )

Procedures: Preheat oven to 180C

let's start by preparing our baking pans... Brush the base and sides of pan with a little of melted butter.

Remove the base from the tin. Cut a round of parchment paper to fit the base of   the tin, brush the paper with butter and set aside.

Preparing for the crust.

Crush the biscuits in a food processor, or simply crush the biscuits into tiny crumbles.

With the crumbles, add the remaining melted butter and mix well.

Pour the crumb mixture into the base of the baking pan.

With the aid of any tumbler or flat glass, press the crumb mixture , tapping firmly with the base of a glass tumbler as you go.

this is the ready crust now, and set aside for the meantime.

Preparing for the batter

 wash and cut open the avocados, spoon out the flesh and put in a clean bowl, and lightly mash the flesh.

With a whisk or a spoon, add in the lemon juice and mix well.  Set aside.

In a clean mixing bowl, put in the cheese and sugar.

 Beat cream cheese and sugar will smooth. Beat in cornflour.

 Add eggs one at a time, beating till smooth.

Add the lemon juice and avocado mixture and beat briefly to combine.

 Pour the batter into the tin

 With aluminom foil, wrap tightly the bottom of the pan for this will be bake with WATER BATH.

 Place the baking pan in a large baking dish and pour boiling water into the dish to come halfway up the sides of our baking pan.
Bake for 50 minutes then turn off the oven BUT DO NOT OPEN THE DOOR FOR A FURTHER AN HOUR.





 Lift the tin from the water bath. Cool and set aside for 20 minutes.

 Cover the top of the baking tin and let it stay in the refrigerator for at least a day.... Serve and enjoy top with brown sugar or any sweet toppings that you would love to.