Melomakarona Cheesecake23
Prep Time: 2 hr | Serves 4
Melomakarona Cheesecake23
Melomakarona are a traditional honey and walnut cookie that are spiced with cinnamon and cloves and finally dunked in a syrup…. make those morsels of Greek yumminess into a cheesecake base, then add an orange cheesecake mix and top that with Greek Honey and walnuts and you have a Greek style cheesecake to die for!!
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INGREDIENTS
For the crust
1/4 stick unsalted butter, melted
1 1/3 cup ground Olympian Melomakarona cookies
For the filing
2 8 oz bricks bricks of cream cheese, softened
3 eggs
1 cup sugar
2 cups strained Greek yogurt (or sour cream)
zest 1 orange
1 splash vanilla extract
For the topping
1/2 cup Coarsely Ground walnuts
1/2 tsp Olympian Cinnamon
1 tbsp Raw Greek Honey (Attiki)
METHOD
Pre-heated 350F then in a food processor, add your Melomakarona cookies and pulse into a medium ground. Add into a mixing bowl and add your melted butter and mix until the crumbs are entirely coated by the butter.
Lightly coat the bottom of a 9-inch springform pan and place your ground Melomakarona crumbs on the bottom and press the cookie crumbs down using the bottom of a measuring cup or a smoothglass bottom. Place in the fridge so that the crust sets.
For the filling, add your softened cream cheese in a bowl and corn starch, beat with an electric hand mixer on low speed for a minute (until smooth and no lumps). Add the eggs, one at a time and continue to beat slowly. Add the sugar gradually and beat until creamy, for another minute or two.
Add the Greek yogurt, orange zest and vanilla. Scrape down the sides of the bowl and the beaters on occasion until the batter is well-mixed but not overbeaten. Pour the cream cheese filling into the crust-lined springform pan and smooth the top with a spatula.
Place the springform on a large piece of aluminum foil and fold the sides up around it. Place the cake in a roasting pan and carefully pour boiling water into the roasting pan (about halfway up the the cake). Bake for 55-60 minutes (middle rack) or until the cheesecake just slightly jiggles. Allow to cool in pan to room temperature.
Cover and place in the fridge for at least four hours before serving. Loosen the springform pan and carefully remove the cheesecake and place on a serving plate.
Drizzle some honey, then grind some walnuts in a food processor with the cinnamon and sprinkle on top of the cheesecake.
Use a sharp knife dipped in a glass of hot water when slicing each wedge of cake.
