Greek Yogurt Cheese Cake with Mastiha or Ouzo Cookies and Spoon Sweets
This Greek recipe for cheesecake gets a lot of its flavor from the ouzo- or mastiha-scented cookies that are used as its base. Top it with your favorite Greek spoon sweet and serve it with Greek tea or coffee!
- 1 ¾ cups crumbled Ouzo Biscuits
- (or alternatively 1 ¾ cups crumbled Mastiha Cookies )
- 3 Tbsp. Greek honey
- 6 egg whites
- 1 pound (500 gr.) cream cheese
- 1 cup sugar
- 2 tsp. vanilla extract
- Pinch of salt
- 3 cups Greek drained yogurt
- Choice of Greek spoon sweets such as grape, orange, vyssino or bergamot
Preheat oven to 375˚F (190˚C).
Combine the cookie crumbs and honey in a bowl. Press into the bottom and up the sides of a 9-inch (22-cm) springform pan. Place in the refrigerator until ready to use.
In the bowl of an electric mixer, whisk together the egg whites, cream cheese, sugar, vanilla, and salt. Add the yogurt and mix to combine. Pour the mixture into the prepared pan and bake for 35 to 45 minutes, or until set. The filling will still look soft. Remove from oven and let the cheesecake stand at room temperature for 1 hour before topping with preserved fruit. Spread one of the Greek spoon sweets on top and chill for a few hours until completely set.