Bosnian-Style Cheesecake

Recipe

Bosnian-Style Cheesecake

Sarajevo Delight: Bosnian-Style Cheesecake

4.5 out of 5

In the rich culinary landscape of Bosnian cuisine, we present a delightful twist on the classic American dessert. Bosnian-Style Cheesecake combines the creamy indulgence of New York-style cheesecake with the unique flavors of Bosnia. This recipe will transport you to the charming streets of Sarajevo, where you can savor a slice of this heavenly dessert.

Jan Dec
Dessert› Cheese Dessert› New York-Style Cheesecake
Cuisine of the Americas› American cuisine
European cuisine› Mediterranean cuisine› Balkan cuisine› Bosnian cuisine

Preparation time

20 minutes

Cooking time

60-70 minutes

Total time

5 hours (including chilling time)

Yields

8 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Kosher, Halal, Gluten-free (if using gluten-free Bosnian butter cookies), Nut-free

Allergens

Dairy (cream cheese, sour cream, heavy cream), Wheat (all-purpose flour), Eggs

Not suitable for

Vegan, Dairy-free, Egg-free, Paleo, Low-carb

Ingredients

While the original New York-style cheesecake is known for its dense and rich texture, Bosnian-Style Cheesecake incorporates traditional Bosnian ingredients to add a distinct flavor profile. The crust is made with crushed Bosnian butter cookies, and the filling is infused with a hint of rose water, giving it a delightful floral note. This adaptation brings a touch of Bosnian charm to the beloved American dessert. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

Nutrition

  • Calories: 450 kcal / 1880 KJ
  • Fat: 32g (Saturated Fat: 18g)
  • Carbohydrates: 35g (Sugars: 25g)
  • Protein: 8g
  • Fiber: 0g
  • Salt: 0.4g

Preparation

  1. 1.
    Preheat the oven to 325°F (160°C).
  2. 2.
    In a mixing bowl, combine the crushed Bosnian butter cookies and melted butter. Press the mixture into the bottom of a greased 9-inch (23cm) springform pan to form the crust.
  3. 3.
    In a separate bowl, beat the cream cheese and sugar until smooth and creamy.
  4. 4.
    Add the eggs, one at a time, beating well after each addition.
  5. 5.
    Mix in the sour cream, heavy cream, flour, vanilla extract, and rose water until well combined.
  6. 6.
    Pour the filling over the crust in the springform pan.
  7. 7.
    Bake for 60-70 minutes, or until the center is set and the top is lightly golden.
  8. 8.
    Remove from the oven and let it cool to room temperature.
  9. 9.
    Refrigerate for at least 4 hours, or overnight, before serving.

Treat your ingredients with care...

  • Bosnian butter cookies — Ensure the cookies are finely crushed to achieve a smooth crust.
  • Rose water — Use a high-quality rose water to enhance the flavor without overpowering the cheesecake.

Tips & Tricks

  • To prevent cracks on the surface of the cheesecake, place a pan of water on the bottom rack of the oven while baking.
  • Allow the cheesecake to cool gradually by leaving it in the turned-off oven for 1 hour after baking.
  • For added flavor, garnish the cheesecake with a sprinkle of ground Bosnian coffee or crushed Bosnian lokum (Turkish delight).

Serving advice

Serve each slice of Bosnian-Style Cheesecake with a dollop of whipped cream and a drizzle of Bosnian honey for a touch of sweetness.

Presentation advice

Garnish the cheesecake with edible rose petals or a dusting of powdered sugar to add an elegant touch to the presentation.

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