November 26, 2011

Baked Cheesecake

November 26, 2011
This is one of those recipes I whipped up with whatever was at hand. Usually the method works, sometimes not. With paneer, smetana and cream it is impossible to fail.

Smetana is an Eastern European specialty made by souring heavy cream. Depending of the amount of fat, the consistency varies from creamy to buttery. The famous Ukrainian borsch is served with it, as is the Russian blini. In Poland my mother in law makes delicious pierogi, boiled vegetable dumplings that come either with browned butter crumbs or a dab of smetana

Another Slavic ingredient I’ve used is quark. It is a strained sour milk product similar to but thicker than yoghurt. It is made without rennet by adding a starter culture. It is often inaccurately translated as curd or cottage cheese. It is closest to fromage frais, a kind of fresh cheese originating in Northern France and Southern Belgium. In Germany, it is known as Sahnequark. If you don’t have access to it, you will have to improvise with the amounts of fresh cheese and cream in the recipe. The ingredients are not written in stone. Smetana can be substituted by sour cream or crème fraiche.

This cheesecake is luxurious. One piece goes a long way. If you have issues with heartburn, eat it way before lying down in the evening. Otherwise, it will keep you awake.
Cheesecake4Cheesecake4acheesecake2aCheesecake2Cheesecake1Cheesecake3
Thank you.

28 comments:

  1. How can you be so creative and original! Brilliant treat to the senses!

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  2. A wonedrful cheescake! Those moddy pictures are great.

    Cheers,

    Rosa

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  3. Oh your cheescake looks so good. The pictures are so beautiful and tempting. I'm going to try this recipe too. Last week i made "käsekuche" and that is also delicious.
    Pauline

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  4. Quite unnsual to see baking powder in cheesecake but then again Laksmi, you never cease to amaze with your recipes or your images. Although I prefer your light and airy images, I think these show off your versatility!

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  5. I have never made a cheese cake, this looks so perfect.

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  6. Thanks for visiting.

    Pauline, I make käsekuche quite often, too, with only quark, milk and lemon. It is quick and nice. But sometimes you just want the cheesecake to be really rich and "cheeseful" :-) I was going to say cheesy, but I guess it is even worse choice of words :-).

    Sukaina, baking powder is for the crust, not the filling :-). The recipe continues after a click.

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  7. Love your creative and versatile photos,Lakshmi,simply awesome!

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  8. Lakshmi, your recipes are so tempting, I am going to make this when my son returns home from Rome for Christmas, Cheesecake is his favourite dessert!

    (have you published a cook book yet?)

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  9. I adore the photo with cheescake slice... I'd love to have a spoon and to sink it into that delight... *__*

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  10. Aahhh.. I can never go on sugar diet far too long! :D

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  11. Gorgeous! Love the darker setting as I said on Flickr, and I see you've joined us pewter plate fans 8). I've been wanting to try quark for a long time, but I can't find it where I am -- what a shame as this looks delightfully tasty!

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  12. Lakshmi, your recipes are very clever and innovative. You are a master at photography.These darker toned pictures are a treat as well.

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  13. Such a rich cheese cake and love your little advice about having it before hitting the sack :-)

    Photos heavy, moody and dark like the weather we have these days. Beautiful.

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  14. Thank you! These pictures reflect well the weather at the moment. Light is getting worse by minute for photography. It is a good idea not to expect too bright and white results. Neutral colors and soft fabrics work wonders.

    Joanne, thanks for asking, but no cookbook available.

    Xiaolu, the plate is silver! I've seen pewter plates on the fleamarket, but the prices are nuts! You get 10 silver plates or more for one pewter. Funny, huh?!!

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  15. The cheesecake looks soft and fluffy - so tempting! I like how you're able to harness the winter light to create such beautiful pictures. I struggle with the limited light this season brings with it.

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  16. Your cheesecake indeed looks luxurious!!! I love love love all your pics.. I wish I could take pics of food as beautiful.

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  17. what is smetana? Would like to try this recipe.. LOve ur blog

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  18. Jyoti: Smetana is an Eastern European specialty made by souring heavy cream. Depending of the amount of fat, the consistency varies from creamy to buttery. The famous Ukrainian borsch is served with it, as is the Russian blini. In Poland my mother in law makes delicious pierogi, boiled vegetable dumplings that come either with browned butter crumbs or a dab of smetana. It can be substituted by sour cream or crème fraiche :-)

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  19. Besides that delicious cake, see that upturned flan tin....you are amazing!

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  20. your recipes are unique and original. But that is your style, your kind that makes you so very different. the cute little smear in the knife makes me want to lick it up and i am not fond of cheese cakes.

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  21. First time here, Beautiful awesome recipes and amazing photography, you are so talented.., May be someday when I buy a camera, I would ask your help for good photo shoots, Loved the 5th click very much with the dark background is simply superb, I just take photos from my mobile.., I will visit you often just to gaze at your gallery, Inbtw the cheese cake is fabulous.., I will definitely give this a try, My daughter loves cheese cake. do visit me when you have time..,

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  22. I feel so blessed to have found your blog. Your recipes and your photos are simply amazing. May Light, Love and Creativity lead your way. Much Love, Jurgita

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  23. Jayasriji & Jurgita, thank you for the kind words.

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  24. Pictures are magnificent...you're so talented: those colors blowed me away...I'm so happy to have found your blog! Un bacio, Pat

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  25. Made it this weekend and it came out delicious! I can say without modesty - picture perfect :)) Thank you!!!

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    Replies
    1. Oh, I'm glad to hear! Thanks for reporting.

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