Greek Cheesecake

The Greek answer to the famous New York cheesecake. It is made with fresh white cheese, so that there is no need for extra cream added.

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250 gr digestive cookies 

125 gr. butter melted 

1/2 tsp cinammon 

1 kilo fresh white mizithra cheese or anything similar like ricotta 

1/2 cup sugar 

1/2 cup honey 

4 eggs 

1tsp lemon zest
1 tsp vanilla extract

for the top
750 gr black cherries pitted 
300 gr sugar
2 leaves of gelatin



Mash the digestive biscuits in a food processor until crumbled,  then add the melted butter and cinammon and whiz again to make the mixture like wet sand.
Press this mixture into a 20 cm springform tin; press a little up the sides to form a slight ridge. Put in the fridge until you make the filling.

In the mixer, beat the cheese and sugar until creamy. Add the eggs one by one and then the zest, the vanilla extract and the honey.
We pour into the base and we bake in a 180 C preheated oven for 30 minutes. We leave it in the oven with the cover ajar, so that it becomes firm.
When cold,  put on top the prepared cherries and keep in the fridge until the top is set.
Serve cold. May be accompanied with vanilla ice cream.

Put the gelatin leaves in  bowl of cold water until soft. While the cake is cooling,  heat the sugar and the pitted cherries into a frying pan and place over a high heat. Stew in the sugar for 6 mins until they  have released their juices. Throw in the soft gelatines, and stir well until it is incorporated. Leave to cool a bit and then pour on top of the cheesecake.  


Main ingredient: 
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