New York-Style Cheesecake

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.

• 2 cups (250g) graham cracker crumbs 2 cups (250g) graham cracker crumbs
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 32 oz (900g) quark cheese 32 oz (900g) quark cheese
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 4 large eggs 4 large eggs
• 1 tsp vanilla extract 1 tsp vanilla extract
• 1/2 cup (120ml) apricot jam 1/2 cup (120ml) apricot jam
• 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

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
3. 3.
   Press the mixture into the bottom of a 9-inch (23cm) springform pan, using the back of a spoon to smooth it out.
4. 4.
   In a large bowl, beat the quark cheese and sugar together until smooth.
5. 5.
   Add the heavy cream, eggs, and vanilla extract, and beat until well combined.
6. 6.
   Pour the mixture over the crust in the springform pan.
7. 7.
   Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
8. 8.
   Remove the cheesecake from the oven and let it cool to room temperature.
9. 9.
   Spread the apricot jam over the top of the cheesecake.
10. 10.
    Sprinkle the ground walnuts over the jam.
11. 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.