New York-Style Cheesecake with Turkish Twist

Ingredients

The Istanbul Cheesecake recipe is adapted to Turkish cuisine by incorporating traditional Turkish ingredients such as pistachios, rose water, and Turkish coffee. The crust is made with crushed Turkish Delight, which adds a unique texture and flavor to the cheesecake. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 2 cups (240g) graham cracker crumbs 2 cups (240g) graham cracker crumbs
• 1 cup (150g) Turkish Delight, finely chopped 1 cup (150g) Turkish Delight, finely chopped
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 4 packages (32 oz/900g) cream cheese, softened 4 packages (32 oz/900g) cream cheese, softened
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 4 large eggs, room temperature 4 large eggs, room temperature
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) rose water 1/4 cup (60ml) rose water
• 1/4 cup (60ml) Turkish coffee, brewed and cooled 1/4 cup (60ml) Turkish coffee, brewed and cooled
• 1/2 cup (60g) pistachios, chopped 1/2 cup (60g) pistachios, chopped

Nutrition

• Calories (kcal / KJ): 650 / 2720
• Fat (total, saturated): 44g / 26g
• Carbohydrates (total, sugars): 57g / 45g
• Protein: 10g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a mixing bowl, combine the graham cracker crumbs, chopped Turkish Delight, and melted butter. Mix well.
3. 3.
   Press the mixture into the bottom of a 9-inch (23cm) springform pan. Bake for 10 minutes and let it cool.
4. 4.
   In a large mixing bowl, beat the cream cheese and sugar until smooth.
5. 5.
   Add the eggs, one at a time, and beat well after each addition.
6. 6.
   Add the heavy cream, rose water, and Turkish coffee. Mix until well combined.
7. 7.
   Pour the mixture into the cooled crust.
8. 8.
   Bake for 1 hour or until the center is almost set.
9. 9.
   Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
10. 10.
    Remove the cheesecake from the oven and let it cool to room temperature.
11. 11.
    Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
12. 12.
    Before serving, sprinkle chopped pistachios on top.

Treat your ingredients with care...

• Turkish Delight — Make sure to chop the Turkish Delight finely to avoid large chunks in the crust.
• Rose water — Use a high-quality rose water for the best flavor.
• Pistachios — Toast the pistachios before chopping them for a richer flavor.

Tips & Tricks

• Use room temperature cream cheese and eggs for a smoother batter.
• Do not overmix the batter to avoid incorporating too much air, which can cause the cheesecake to crack.
• Let the cheesecake cool in the oven to prevent cracking.
• Chill the cheesecake for at least 4 hours or overnight for the best texture and flavor.
• Serve the cheesecake with a cup of Turkish coffee for an authentic Turkish experience.

Serving advice

Serve the Istanbul Cheesecake chilled with a dollop of whipped cream and a sprinkle of chopped pistachios on top.

Presentation advice

Garnish the cheesecake with a few rose petals for an elegant presentation.