Diane Kochilas Cheesecake Recipe

Greek Yogurt Cheesecake with Ancient Grains & Spoon …

WEBNov 14, 2019 · Position an oven rack in the center of the oven and preheat to 160°C. Coat a 9-inch spring-form pan with olive oil or butter. Wrap the …

Rating: 5/5(1)
1. Position an oven rack in the center of the oven and preheat to 160°C. Coat a 9-inch spring-form pan with olive oil or butter. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet.
2. Break apart the rusks by hand. In the bowl of a food processor, crush the rusks with the cinnamon and sugar. Add the melted butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan. Bake until the crust is slightly dry in appearance, and fragrant, about 5 minutes. Cool completely.
3. Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon and orange zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
4. After chilling the cheesecake, remove the spring-form ring. Slice and serve, topped with the drained spoon sweets and drizzle with a little of the reserved syrup. Garnish with mint and cinnamon powder if desired.

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Refrigerator Cheesecake With Grilled Fruit & Greek …

WEBMay 20, 2021 · Instructions. Mix the cookie crumbs, brown sugar and cinnamon in a small bowl. Gently stir in the melted butter and mix until …

Rating: 5/5(1)
1. Mix the cookie crumbs, brown sugar and cinnamon in a small bowl. Gently stir in the melted butter and mix until combined. Press the mixture onto the bottom and 1-inch up the sides of an ungreased 9-inch springform pan. Refrigerate the crust for 30 minutes or until firm to the touch.
2. Beat together the cream cheese, sugar and lemon juice in a large bowl until smooth. Slowly add the cream, and continue beating until the mixture is stiff and dense.
3. Transfer the mixture to the prepared crust, then refrigerate the cheesecake, covered, for 8 hours or overnight.
4. For the fruit: Toss with the sugar and melted butter and grill on all sides. Cool.

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