The one dessert I’m definitely known for is my čizkejk or cheesecake. It’s a creamy, aromatic experience on its own, but from time to time I like to mix it up and add some Balkan influence. It’s my favorite cake, so it’s often found on my special occasion menus and for our birthdays. Čizkejk is very popular in the Balkans, and I’ve made it a time or two while there. The biggest problem is not being able to find true American-style cream cheese that’s needed for this cake. So now I make my own whenever I’m visiting and want to make this dessert!
One of my favorite ways to take this cheesecake to the next level is by incorporating Nutella in the mix and as decor. When I add chocolate, I always get feedback that it tastes like a Jafa cheesecake! The grated citrus peel combined with chocolate really does make for a wonderful combination.
Last year for my husband’s birthday, I covered the cake with chocolate whipped cream (Šlag Krem) and then decorated the top with some of his favorite Balkan candies and sweets. For other occasions, I’ve covered the cake with whipped cream and berries. I decided to go this route for my birthday this year.
In this recipe, you’ll notice I use Plazma Keks instead of graham crackers. I find that Plazma has a better flavor and we simply like it more than graham crackers. And don’t forget the lemon and orange zest. That is really what makes this cheesecake stand out.
One very important tip to remember when baking any cheesecake is to make sure you do not open the oven door while it’s baking. This will prevent the cheesecake from cracking. In addition, you want to cool the cheesecake slowly once it’s baked. This means leaving it in the oven to cool, with the door propped open. I prop my oven door with a wooden spoon!
Looking for other dessert ideas? Check out the desserts section!
Nenin Čizkejk / Nena’s Cheesecake
Course: DessertCuisine: American, Balkan8
servings30
minutes1
hourAn aromatic citrus cheesecake with endless flavor possibilities.
Ingredients
3 cups (300 g) Plazma Keks, ground/mlevena
3 – 4 tablespoons (60-80 g) unsalted butter, melted
4 8oz bricks (900 g) cream cheese, room temperature
1.5 cups (300 g) granulated sugar
4 large eggs
1 cup (230 g) sour cream
1/4 cup (35 g) flour
Zest of 1 lemon
Zest of 1 orange
2/3 cup (160 ml) milk
1 tablespoon (15 ml) vanilla extract
1/2 tablespoon (7 g) vanilla sugar, optional
Directions
- Preheat oven to 350 degrees / 175 C.
- In a large mixing bowl combine the ground Plazma Keks and melted butter. Depending on how fine your Plazma Keks is, it may take less or more butter to get the right consistency. I like to grind my own in the food processor so it takes a bit more butter to get it right.
The consistency you’re looking for is a wet sand-like consistency where the cracker clumps together when pressed between your fingers. If it’s too dry, add a little bit more melted butter. - Transfer the Plazma Keks and butter mixture to a 12 inch (30 cm) springform pan. Press the Plazma to the bottom of the pan in an even layer and work the remaining keks up the sides of the pan. It does not have to be even all around the sides, you just want to make sure the bottom is even and not too thick. I use a measuring cup to press the keks evenly around the pan. Set aside.
- In the bowl of a stand mixer (you can use a hand mixer too), cream together the cream cheese and sugar using the whisk attachment for 2-3 minutes on medium-high speed, stopping to scrape the sides and bottom after 30 seconds of mixing.
- When the sugar and cream cheese is whipped together nicely, reduce the speed to medium and add in the eggs, one at a time, whisking in between eggs.
- With the mixer still on medium speed, add in the milk, vanilla extract, and vanilla sugar (if using). Continue whisking until combined.
- Next, mix the lemon and orange zest with the sour cream and add it to the batter. Continue whisking until combined.
- Lastly, add in the flour and whisk just until it’s completely combined with the rest of the batter.
- Turn off the mixer and do one final mix with a spatula, making sure to scrape the bottom and sides of the bowl and mixing any stuck on pieces of cream cheese into the mixture.
- Pour the batter into the springform pan and bake for 1 hour on 350 F/ 175 C. Do not open the oven door while the cheesecake is baking. Once the cheesecake bakes, turn off the heat and prop open the oven door (I use a wooden spoon). Let the cake cool to room temperature.
- When the cake has cooled to room temperature, refrigerate it for at least 1 hour (still in the pan). After chilled, remove the cake from the pan and decorate or serve.
Notes
- If you notice that your cheesecake is getting too brown before time is up, cover it with a piece of aluminum foil and finish baking.
- For clean slices, wipe off your knife between cuts.
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