I made a light cheesecake, baked custard and cake all in one, my day of trying out new recipes in the hotel. It is also gluten free as we use cornstarch instead of flour, just a fabulous recipe…. I added figs and honey this time and the tasting bit is always the best part…silky, smooth yet a cakey texture with a defined honey flavor…
This is a Greek baked cheesecake traditionally made using Mtzithra cheese but if it is not available use Ricotta.
I am told that the Greeks invented cheesecake and I have to say that this recipe is definitely a winner. We baked the mix in various ways … baked on a biscuit shell, in a cake tin and also in flan dishes. I like the ones in flat rectangular flan dishes best and I sandwiched them together with a light Greek yoghurt cream and lighted dusted it with icing sugar….
You will need :
1kg ricotta or myzithra
6 tablespoons cornstarch
6 eggs separated
Juice and zest of one lemon
Pinch of salt
1 cup chopped figs
3 tablespoons honey
Beat butter and sugar until light and fluffy. Add the egg yolks, lemon zest and lenon juice
and beat in. Add the Ricotta and honey and beat in on low speed for about 5 minutes to achieve a very smooth texture. Mix in the cornstarch and pinch of salt.
Whisk the egg whites until they are stiff.
Mix the chopped figs into the ricotta mixture, then using a metal spoon fold in the egg whites. .
pour the batter into a mould of your choice lined with baking parchment.
Bake at 180 C for 35 to 40 minutes. Leave to cool and take out of pan. Dust lightly with icing sugar ….
And yesterday’s newspaper