Greek Food, Cooking and Recipe Community

Simple and easy Greek cheesecake to impress your guests

1 - 4 of 4 Posts
M

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.
 
Last edited:
  • Like
Reactions: mastichas09
Rinia said:
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.
Click to expand...
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!
 
1 - 4 of 4 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

What Greek Foods Do You Start Craving in the Fall?

I've been thinking more about seasonal eating lately, especially from a Greek perspective. Summer Greek food feels so naturally tied to the season with tomatoes, zucchini, eggplant, fresh herbs, grilled foods, and plenty of fruit. But once the weather starts cooling down, I find myself wondering what traditional Greek foods really feel like fall.

Are there certain dishes you start making as soon as September or October arrives? I'm thinking of foods like fasolada, giouvetsi, trahana soup, baked dishes, savory pies, and recipes using apples, grapes, walnuts, chestnuts, pumpkin, or other fall ingredients.

I'd especially love to hear about foods that were seasonal in your family rather than dishes you ate year-round. Were there certain meals your yiayia or parents always started making when the weather changed?

What Greek foods make you think, "Okay, fall is officially here"?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.
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