This recipe has been taken from a Turkish site a couple of years ago. Actually long before food blogs has appeared. It was a well prepared portal with many subjects to discuss, including recipes with photographs of the making process. Since then, this became the only recipe I use whenever I need to make a cheesecake. It turns out well each time and flexible enough to add different flavours and ingredients without changing the base. This one has about 100grs of unsweetened chestnut pureé and 3-4 tablespoons nutella....ok I admit that I made a spring cleaning in the fridge:-) You will find the original recipe below, though I omitted cream of chantilly as I always do.
100 grs of butter (at room temperature)
225 grs of all purpose flour
1 egg
3-4 tablespoons of sugar
1 sachet of baking powder
The original recipe recommends to prepare the dough in the food processor. However, you can whisk egg and sugar in a seperate bowl and add to the flour-butter mixture which you already prepared as a crumble by rubbing the ingredients together with your fingers. This mixture quickly takes the shape of a dough by adding the egg, just roll it out to fit your springform (24 or 26 cm) pan, pay attention to make the edges. After placing the dough in the pan, make little holes on the bottom with a fork. Leave the pan to rest 30 mins in the refrigerator. The filling:
2X200 gr philadelphia or other. less salty, creamy white cheese
4 eggs
175gr sugar
3 tablespoons flour
juice of 1 lemon and shredded peel
1 sachet of vanilla
1 package of cream chantilly in powder form (or 200ml whipping cream)
1 cup of cold milk (240 ml) , if you are using the powder above
Heat your oven to 180C degrees. Mix well eggs and sugar, add cheeses and flour. Mix until well blended. Add lemon juice and the shredded peel and vanilla. If you are using cream chantilly, whisk it well by adding 1 cup of cold milk and add to the mixture. If you are using whipping cream, again whisk it well until almost doubled in volume and add to the filling. Pour the filling in the springform pan and bake around 40 mins in preheated oven. It may crack on the surface, it is ok. If the center feels firm to the touch, turn off the oven after 40 mins. It will set during cooling. If it is still soft, lower the temperature to 160C and leave additional 10 minutes in the oven. Cool the cake on the kitchen counter until it reaches room temperature. Additional 3-4 hours in the fridge will be necessary. Serve thin slices with your favourite sauce. Enjoy! Cornbread
This is another old recipe which has been baked uncountable times in our household. So many times that I started feeling kind of bored of it and stopped making for a long time. It is a lifesaver when you need bread at home and highly presentable when you have guests. You can whip it up quickly and serve in 30 mins. if you are in a hurry.
1 cup of cornmeal
1 cup of all purpose flour
1 egg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 cup olive oil
1 teaspoon of salt and blackpepper (optional)
Grease well your muffin pan or a 24cm round baking tin. Heat your oven to 200C. Mix all dry ingredients in your mixing bowl, blend them well. Whisk all liquid ingredients in another bowl and add the mixture to the first bowl. Blend only until all the dry ingredients are moistened. Do not forget the golden rule of muffin-making; dont overmix! You can add red pepper flakes to the dough if you like. Fill the greased muffin tin and sprinkle with sesame or poppyseeds. Bake 20 minutes in preheated oven. Try not to overbake. They are very moist and tasty the day they made. However, beacuse of the cornmeal, leftovers tend to crumble easily, you may like to reheat them a little. Enjoy!
The proportions for the cornbread are wrong. The wet ingredients are not enough to moisten all of the dry ingredients, no matter how much I blend. I had to add another egg, more olive oil and some milk to make it work.
Cheesecake
The filling: 
Oh yum, the cornbread look really fantastic! I'll have to try that!
What gives the color to the cheesecake? Oops, sorry, just noticed the nutella in your write-up.
Love savory cornbread - yours looks like a winner!
Alanna
Hello Anne, hope you will like the result. Even for the smell of it, it worths trying:)
Hello Alanna, cornbread based on an old american recipe but suits very well to our taste. Yoghurt must be the key:-) Thanks for the compliment
This does look fantastic. And I have the ingredients. I'm going to make it today. I've never heard of putting pepper flakes in cornbread. I love it!
Thanks for the recipe!
Paz
Cheesecake looks good too! What a twist to put in the nutella! Very cool!
Paz
Hello Paz, thank you very much. I hope you would like the "twist" in the cornbread:-) I love spicy food and I add wherever I can.
Dear Tulin, I started to associate this recipes with your situation. I can't help it:(
Get well soon..
All the best.
Betul
Sorry for delay Betül, I am deeply thankful for your good wishes. I'll be around in a while:-) Take care...
The proportions for the cornbread are wrong. The wet ingredients are not enough to moisten all of the dry ingredients, no matter how much I blend.
I had to add another egg, more olive oil and some milk to make it work.