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Did you know that cheesecake is an Ancient Greek recipe?

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acamp7

Active member
This is a little known fact! Even though cheesecake in Ancient Greece is not like the New York cheesecake that we all know and eat today, the origins of cheesecake come from Ancient Greece. This actually makes total sense considering Greece has some of the best cheese and dairy from all around the world. Here is a recipe for Greek cheesecake. This recipe is super simple because it doesn't even need to be baked! Enjoy

www.mygreekdish.com

Greek style no bake cheesecake with yogurt

A delicious and easy Greek style no bake cheesecake recipe! Creamy, rich and refreshing with a crunchy biscuit base and a delicious jam topping.
www.mygreekdish.com www.mygreekdish.com
 
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Reactions: Jawge, knicks_fan87 and Worldwide Greeks Editor
acamp7 said:
This is a little known fact! Even though cheesecake in Ancient Greece is not like the New York cheesecake that we all know and eat today, the origins of cheesecake come from Ancient Greece. This actually makes total sense considering Greece has some of the best cheese and dairy from all around the world. Here is a recipe for Greek cheesecake. This recipe is super simple because it doesn't even need to be baked! Enjoy

www.mygreekdish.com

Greek style no bake cheesecake with yogurt

A delicious and easy Greek style no bake cheesecake recipe! Creamy, rich and refreshing with a crunchy biscuit base and a delicious jam topping.
www.mygreekdish.com www.mygreekdish.com
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Ah who knew!! All good recipes are Greek lol
 
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JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Best way to use Myzithra?

I recently picked up a nice wedge of myzithra cheese from a local Greek market—semi-hard, salty, and beautifully aged. I’ve used it a couple of times grated over pasta, which was delicious, but I’m curious what other traditional or creative ways you all enjoy it.

I know there’s a fresh version and a dry aged one, this one is definitely the dry, crumbly type. Are there regional dishes that really highlight its flavor? I’ve heard of it being used in pies, but I’m not sure how it’s prepared—does it pair well with spinach, like in spanakopita, or is it better on its own?

Preserving Fresh Herbs Options?

I have fresh herbs growing beautifully in my yard right now, dill, mint, oregano, parsley, and a few others I use all the time in my Greek cooking. I dry oregano every year, but I’m wondering what other methods people use to preserve fresh herbs beyond just drying.

For example, can you freeze dill without it turning brown or losing flavor? What about mint, has anyone had luck preserving it in ice cubes or oil? I’d love to have a supply that still tastes vibrant when I cook things like yemista, dolmades, or spanakopita in the winter months.

Are there any Greek-style herb pastes or traditional methods that people still use? I’ve heard of storing parsley in lemon juice, but I’ve never tried it. I’d really love to keep the flavor of summer going year-round, especially since these herbs are such a big part of how I cook.

Homemade Gyro Meat?

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I’ve seen some people use a mix of lamb and beef, ground and packed tightly into a loaf pan. Others say the key is in the spices and pressing the meat after cooking. I’m open to experimenting, but I’d love to hear what’s worked for others.

My Favorite Greek Ladokoulourakia Recipe

I love these olive oil cookies - I first had them in Greece and have been making them ever since.

Ingredients:​

  • 1 cup extra virgin olive oil
  • 1 cup orange juice (freshly squeezed preferred)
  • ¾ cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves (optional, but I love it)
  • Zest of 1 orange
  • 4 to 4½ cups all-purpose flour
  • Optional: sesame seeds for topping

Instructions:​

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
  2. In a large bowl, whisk together the olive oil, orange juice, sugar, orange zest, baking soda, cinnamon, and cloves.
  3. Gradually add the flour, mixing until a soft, pliable dough forms. It should not stick to your hands.
  4. Shape into small ropes (~4–5 inches) and form into twists or rings.
  5. Place on baking sheet. Optional: brush with a little orange juice and sprinkle sesame seeds.
  6. Bake for 20–25 minutes, or until lightly golden.

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Believe it or not, I’m about to have the first of my early-season tomatoes, maybe a week out! I got the plant from a local greenhouse, so it was a bit further along, and now I’m finally seeing ripe ones. I’d love to make domatorizo (Greek tomato rice) with them.

I’ve only ever made it with canned tomatoes or passata, but this time I want to go all in with the fresh ones from my garden. Do you peel and grate them, or just chop and cook them down? Any tips for getting that rich flavor without overcooking the rice? Do you sauté the rice first or add it straight in?

Would love a tried-and-true method—especially if it’s how your mom or yiayia made it. I want to honor the tomatoes and keep it simple. Thanks!
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