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mastichas09

Active member
What do Greeks do better than cheese? Cheesecake!! I love classic Greek cheesecake with fresh cheese, and its great for guests! This is how you make it

Ingredients:
  • 1 prepared, store-bought, graham cracker pie crust (use a deep dish pie plate)
  • 2 cups plain cream cheese
  • 1 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup confectioner’s sugar
  • 2 tablespoons Greek honey
  • 1/2 cup heavy whipping cream
  • 1/2 cup crushed walnuts, to garnish

Add the cream cheese, yogurt, vanilla, confectioner’s sugar, and honey to a food processor. Pulse until smooth and well combined. Add the whipping cream and pulse until the mixture is thick and fluffy. Pour the mixture into the pie crust and chill for at least two hours before eating. Sprinkle with crushed walnuts just before serving.

greek-cheesecake-720x480.jpg
 
Hi mastichas90, that sounds absolutely delicious. Interesting that you make the filling in the food processor, I always find it doesn't quite come out right when I do it that way... I prefer to do it by hand, since I think it makes for an airier and creamier texture. I found this recipe online earlier this year and it's never let me down, simple as it is... anyway I'm definitely going to try to make your Greek delicacy using it next time! Thanks.
 
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Hi mastichas90, that sounds absolutely delicious. Interesting that you make the filling in the food processor, I always find it doesn't quite come out right when I do it that way... I prefer to do it by hand, since I think it makes for an airier and creamier texture.
You must have strong hands ahaha! I will try that out, thanks for the tip! :)
 
This cheesecake is light and has a bit of a zing from the yogurt. It is decadent without going overboard. Love the idea of sprinkling it with walnuts!
 

Enjoying Cooking with Greek Honey

One of the things I love most about Greek honey is its versatility. You can use it in so many different ways in the kitchen. I've drizzled it over Greek yogurt for breakfast, mixed it into salad dressings for a touch of sweetness, and even used it as a glaze for roasted vegetables. The depth of flavor it adds to dishes is truly remarkable.

But perhaps my favorite way to use Greek honey is in baking. It adds a wonderful depth of flavor to cakes, cookies, and pastries. I recently made a batch of baklava using Greek honey, and it was a game-changer. The honey soaked into the layers of phyllo dough, creating a sweet and sticky treat that was absolutely irresistible.

I go out of my way to buy it - if I can't find it locally, I get it online. When I go to Greece, I get some in Greece, too.

What do you love to use Greek honey for?

greek-honey.jpg

How to learn about different regional cuisines in Greece?

I have learned so much about Greek cuisine by being on this forum! I know that there are standard recipes that everyone seems to cook.

For example, you can get souvlaki all over. Everyone seems to serve a village salad with slight variations. Most regions seem to make moussaka. There are tons of others.

I have also noticed that each region has their own specialties. How do you go about learning about them?

greek-salad.jpg

Stuffed grape leaves - how much filling?

I haven't made stuffed grape leaves in a while and I have some questions.

First of all, I am having a hard time judging how much filling to put in each leaf? I have a friend who helped me and tried to explain. She'd put a teaspoon of filling in the leaf, then add or subtract more after looking at it. She's quick rolling, and I have no idea how she knows how much filling.

And she really couldn't explain it - just said that you have to look at it and it's by feel. It sounds like my yiayia and she's younger than me! I told her that and she just shrugged. She tried to talk me through it as we were rolling together but it seemed so random to me.

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?

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.
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