Last month during my daughter Talya’s Easter vacation we took a little trip as mother-daughter to the Kadıköy Çarşı (“bazaar”). The Kadıköy Çarşı is the place that first witnessed the move of Beyaz Fırın to the Asian side of Istanbul as it was the location of our first store on this side of the city. It is also the place where my family lived, where I spent my childhood, and where my love for the kitchen began. The Istanbul bazaars continue to reflect our past. In this çarşı where there are other historic trademarks like Beyaz Fırın, I always discover something from my childhood. I think that’s why for many of us, the best way to reminisce about Istanbul and to describe our childhood to our children is to spend time in the bazaars. This is exactly what that day was for me, and I wanted Talya to feel these things as well.
The next few recipes I’m going to share with you are ones that came to mind as we walked through the bazaar, ones that I could make with these historic flavors. A sort of “series of tastes inspired by the Kadıköy Çarşı.”
The first recipe of our series is Turkish Coffee Cheesecake. Whenever we ran out of coffee at home, the first thing that would come to mind would be to go to the çarşı and buy coffee from Kurukahveci Mehmet Efendi. When my daughter and I walked by that little shop at the entrance to the çarşı, neither of us could resist the smells that wafted outside. We went inside and bought coffee as if we’d been hypnotized. A reader who had asked for a cheesecake recipe from my blog came to mind. Why not? Turkish Coffee Cheesecake. . .
When we came home my daughter and I tried it. We liked it, and I hope you will too.
- 1.5kg cream cheese
- 8 eggs
- 320g (1 + 1/8 cups) sugar
- Juice of 1 lemon
- 240g (3/4 cup) şanti (dream whip)
- 1 tablespoon turkish coffee (prepared and cooled)
- 150g bitter chocolate
Preparing the cake:
- Mix together the sugar and cream cheese in a bowl.
- Crack the eggs into the mixed sugar and cream cheese, and continue to mix.
- When these three ingredients have mixed together well, add the şanti and continue to mix.
- Then, add the juice of 1 lemon.
- Finally, add the Turkish coffee and after mixing, set aside.
Ingredients for the Cheesecake Crust:
- 300g petit beurre biscuits
- 1 Turkish tea glass melted butter
- 1 tablespoon granulated sugar
- 1 tablespoon flour
Preparing the cheesecake:
- Crush the petit beurre biscuits in a bowl until they become a powder.
- Add the melted butter to the powdered biscuits.
- Add the sugar and flour, then mix together well.
- After the ingredients have become the right consistency, press in the bottom of a cheesecake pan.
- Pour the previously prepared cheesecake batter on top, and make sure that it’s spread out evenly.
- After adding the batter to the crust, bake for 130 minutes at 100oC, then set out to cool.
- Melt 150g bitter chocolate and, after completely melted, pour over the cooled cheesecake.
- Finally, use small pieces of chocolate for decorating.
This post is also available in: Turkish