
Recipe
New York-Style Cheesecake
Budapest-Style Cheesecake
4.4 out of 5
In Hungary, cheesecake is a beloved dessert that is often served during special occasions. This Budapest-style cheesecake is a twist on the classic New York-style cheesecake, with a few modifications to suit the Hungarian palate. The result is a rich and creamy dessert that is sure to impress.
Metadata
Preparation time
30 minutes
Cooking time
50-60 minutes
Total time
3 hours
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free, Nut-free, Soy-free, Halal
Allergens
Eggs, Milk, Wheat
Not suitable for
Vegan, Dairy-free, Kosher, Low-fat, Low-carb
Ingredients
This Budapest-style cheesecake differs from the classic New York-style cheesecake in a few ways. First, it uses quark cheese instead of cream cheese, which gives it a slightly tangy flavor. Second, it is topped with a layer of apricot jam, which is a popular ingredient in Hungarian desserts. Finally, it is served with a dollop of whipped cream and a sprinkle of ground walnuts, which adds a nice crunch and nutty flavor. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.
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2 cups (250g) graham cracker crumbs 2 cups (250g) graham cracker crumbs
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1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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32 oz (900g) quark cheese 32 oz (900g) quark cheese
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1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
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1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
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4 large eggs 4 large eggs
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1 tsp vanilla extract 1 tsp vanilla extract
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1/2 cup (120ml) apricot jam 1/2 cup (120ml) apricot jam
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1/4 cup (30g) ground walnuts 1/4 cup (30g) ground walnuts
Nutrition
- Calories: 550 kcal / 2300 KJ
- Fat: 35g (20g saturated)
- Carbohydrates: 50g (35g sugars)
- Protein: 14g
- Fiber: 1g
- Salt: 0.5g
Preparation
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1.Preheat the oven to 325°F (160°C).
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2.In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
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3.Press the mixture into the bottom of a 9-inch (23cm) springform pan, using the back of a spoon to smooth it out.
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4.In a large bowl, beat the quark cheese and sugar together until smooth.
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5.Add the heavy cream, eggs, and vanilla extract, and beat until well combined.
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6.Pour the mixture over the crust in the springform pan.
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7.Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
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8.Remove the cheesecake from the oven and let it cool to room temperature.
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9.Spread the apricot jam over the top of the cheesecake.
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10.Sprinkle the ground walnuts over the jam.
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11.Chill the cheesecake in the refrigerator for at least 2 hours before serving.
Treat your ingredients with care...
- Quark cheese — Make sure to use a high-quality quark cheese for the best flavor and texture.
- Apricot jam — Use a smooth apricot jam for the best results. If the jam is too thick, you can thin it out with a little bit of water.
Tips & Tricks
- To prevent cracks from forming on the surface of the cheesecake, make sure to let it cool slowly to room temperature before chilling it in the refrigerator.
- If you don't have graham cracker crumbs, you can use crushed digestive biscuits or vanilla wafers instead.
- For a more pronounced apricot flavor, you can add a few drops of apricot extract to the cheesecake batter.
Serving advice
Serve the cheesecake chilled, with a dollop of whipped cream on top.
Presentation advice
Garnish the cheesecake with fresh apricot slices and mint leaves for a beautiful presentation.
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