Greek Food, Cooking and Recipe Community

Did you know that cheesecake is an Ancient Greek recipe?

1 - 2 of 2 Posts
A

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
 
  • Like
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
Click to expand...
Ah who knew!! All good recipes are Greek lol
 
1 - 2 of 2 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Can you make your own rusks?

I love Cretan Dakos!
There's something about the combination of the crunchy rusk soaked with the juice of ripe tomatoes, topped with fresh cheese and olive oil, that has me hooked!

However, given that I live in an area where it's challenging to find authentic Cretan rusks, I'm contemplating on whether I can bake my own at home. I'm curious if anyone here has attempted to make rusks suitable for dakos from scratch.

I know I can order then online. I tried this, and they didn't survive the shipping too well.

Traditional Greek soups in Greece?

Most of the Greeks I know are from the United States - so it's been a few generations since a lot of them spent extended time in Greece.

From what I understand, Greek cuisine kind of changes. From what I can tell, in the United States, the most popular soup is Egg and Lemon soup (avgolemono) but in Greece, I don't see to as much or rather, hear of it as much.

What are the most popular soups in Greece?

Best Greek Wine Regions?

I'm on a quest to discover the finest vineyards Greece has to offer. With a winemaking history that spans over four millennia, it has a rich wine tradition even though a lot of people don't know much about it.

I'd love to hear from anyone who has explored Greek wine regions or from connoisseurs who have a particular fondness for Greek varieties. What regions should I place at the top of my list, and are there any specific vineyards or wines that are absolute must-trys?

From the famed Santorini Assyrtiko to the bold reds of Nemea, I'm eager to taste and learn about the exceptional flavors and story behind each bottle. Whether it's a little-known gem or an iconic estate, I'm all ears for your recommendations.

Greek methods of food preservation?

I remember my family doing some things to preserve food as I was growing up but we got away from them. The thing is, some of the options were actually delicious! My yiayia made sun-dried tomatoes, spoon sweets, her own tomato paste, etc. It was one of the things that made her food delicious.

I am trying to figure out what she did! I am curious if anyone knows anything about the following:

- Traditional Techniques: I know the ancient Greeks did a lot of preserving and some of the methods translate to modern?
- Modern Adaptations to Old Techniques: Maybe to make the process easier?
- Local Variations: Are there different regional things?

How does this fasolada recipe look?

Does anyone have any idea if the ingredients list in this fasolada recipe looks good? I want to make it soon - seems like a good lenten meal to me.

  • 1 cup dried white beans (such as Great Northern or navy beans), soaked overnight
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable stock
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish
  • Optional: lemon wedges for serving

I am questioning the lemon and the garlic - I never put both lemon and garlic together. Also, I have never used stock before, I usually put tomato paste in it. But this recipe has diced tomatoes so I am questioning if the stock is necessary.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top