![Bosnian-Style Cheesecake](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/new-york-style-cheesecake--bosnian-cuisine--f657eb6d-2d9e-443b-b0dd-84a9216b76df.png)
Recipe
Bosnian-Style Cheesecake
Sarajevo Delight: Bosnian-Style Cheesecake
4.7 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.
Metadata
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.
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2 cups (240g) crushed Bosnian butter cookies 2 cups (240g) crushed Bosnian butter cookies
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1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
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32 oz (900g) cream cheese, softened 32 oz (900g) cream cheese, softened
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1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
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4 large eggs 4 large eggs
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1/4 cup (60ml) sour cream 1/4 cup (60ml) sour cream
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1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
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1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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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
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1.Preheat the oven to 325°F (160°C).
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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.
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3.In a separate bowl, beat the cream cheese and sugar until smooth and creamy.
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4.Add the eggs, one at a time, beating well after each addition.
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5.Mix in the sour cream, heavy cream, flour, vanilla extract, and rose water until well combined.
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6.Pour the filling over the crust in the springform pan.
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7.Bake for 60-70 minutes, or until the center is set and the top is lightly golden.
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8.Remove from the oven and let it cool to room temperature.
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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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