Bosnian-Style Cheesecake

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.

• 2 cups (240g) crushed Bosnian butter cookies 2 cups (240g) crushed Bosnian butter cookies
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 32 oz (900g) cream cheese, softened 32 oz (900g) cream cheese, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large eggs 4 large eggs
• 1/4 cup (60ml) sour cream 1/4 cup (60ml) sour cream
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 teaspoon rose water 1 teaspoon rose water

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.