Mt Barney Blog

Vanilla Bean Cheesecake

Monday, March 11, 2019

Sevtap's amazing Beachwood Cafe cheesecake

 

Look again at the photo above.

Did you notice that the finished product looked exactly like the recipe book?!!

That doesn't always happen to me, but it is no coincidence that the recipes from Sevtap Yuce's Turkish recipe books are successful every time. She has woven her own fresh Australian flavours and simplicity into tracditional Turkish dishes.

Her beautifully presented range of cook books are for anyone with an interest in turkish food - with straightforward and delicious recipes that work everytime.

This recipe comes from the Turkish Flavours book. 

Innes and Tracey always make a point of dropping by the Beachwood Cafe in Yamba, as the fresh blackboard menu always has a mouth watering selection of mediterranean and middle-eastern options. Local seafood is always featured, and many of the fresh ingredients come from Sevtaps own garden. There is also a good selection of homemade jams and condiments to keep the flavours going at home, or to give as gifts. 

This is where the locals flock, and as it is tucked away from the main street, visitors are sometimes lucky enough to come across the path of fresh rose petals that have been repurposed from the bud vases on the tables when the home-grown roses are replaced.

Sevtap's Vanilla Bean Cheesecake

INGREDIENTS 

½ cup roasted hazelnuts

200g (7 oz) shortbread biscuits (cookies)

80g (3 oz) unsalted butter, melted

6 eggs

400g (14 oz) cream cheese, softened

125g (4 oz) Greek-style plain yoghurt

125ml (4 fl oz) single (light) cream (35% fat)

250g (9 oz) sugar

1 vanilla bean, scraped

METHOD

Preheat the oven to 160°C (320°F/Gas 2-3). Roast the hazelnuts on a baking tray for 10 minutes, or until fragrant. Rub the hazelnuts in a clean towel to remove the skins, then chop them. Reduce the oven to 140°C (275°F/Gas 1).

Combine the biscuits and butter in a food processor until fine crumbs form. Stir in the chopped hazelnuts. Press the biscuit mixture over the base of a 27cm (11 inch) springform tin. Refrigerate for 15 minutes while you prepare the filling

Blend the eggs, cream cheese, yoghurt, cream, sugar and vanilla bean seeds in a food processor until smooth. Pour over the biscuit base and bake for 45mins, or until just firm but still slightly wobbly. Cool in the tin, then refrigerate for about 3 hours before serving.

VARIATION

You can use gluten-free biscuits (cookies) to make the base.


Remember, you can always just take a shortcut and visit Sevtap's Beachwood Cafe in Yamba for a slice of this amazing cheesecake.


 

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