Greek Yogurt Cheese Cake with Mastiha
Mastiha works surprisingly well in all sorts of white desserts, from panna cotta to this Greek-inspired cheese cake that makes use of the country’s delicious, thick, strained yogurt, which is now available widely all over Western Europe and the United States. Top the cheesecake with one of Greece's delicious fruit preserves, called spoon sweets, which you can find on my online store here.
- 1 ¾ cups crumbled graham crackers cinnamon cookies or Mastiha-scented cookies
- 3 Tbsp. Greek honey
- 6 egg whites
- 1 pound 500 gr. cream cheese
- 1 cup sugar
- 2 tsp. vanilla extract
- 4-6 drops Mastiha essential oil or 1 heaping tsp. ground Mastiha
- Pinch of salt
- 3 cups Greek drained yogurt
- Choice of Greek spoon sweets such as bergamot, orange rind, or pistachio
- 1. Preheat oven to 375˚F (190˚C).
- 2. 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.
- 3. In the bowl of an electric mixer, whisk together the egg whites, cream cheese, sugar, vanilla, Mastiha, 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.