Greek Yogurt Cheesecake with Tarama & Mint Olive Oil

Discussion in 'Pastries & Baking' started by margcata, Aug 27, 2012.

  1. margcata

    margcata Banned

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    Food Writer

    In my profession, it is commonplace to be given and taught how to prepare uncountable lovely recipes when writing a feature article, dining with the Chef and travelling. This delicate Greek specialty was first prepared by a Greek Chef who worked in Manhattan at a Greek Tavern named Pylos. We enjoyed it so much that I am posting it for those who have a profound enthusiasm for Greek Cuisine as much as we do.

    *** Photo Courtesy: Hellenic Foreign Trade & Tourism Ministry -  Phyllos Restaurant, New York City.

    When we are in Puglia, we Ferry Over to Corfu, only 60km. to pick up some lovely Greek products. This is a savoury dessert we have enjoyed over the years.

    For the Mint Olive Oil ...

    Evoo ( Greek if possible ) 250 Ml. or 1 Cup

    Fresh Mint Leaves Julienne 1/3 Cup

    For the Yogurt Cheesecake :

    2 cups plain coarse breadcrumbs

    3 tblsps. room temperature butter

    6 egg whites

    240 grams or two 8 ounce packages of Cream Cheese ( Philadelphia or similiar )

    1/3 Cup Tarama ( grey mullet Roe )

    1 tsp. Grated lemon zest

    3 cups strained Greek style Yogurt Unsweetened Natural  

    Salt and freshly ground pepper to taste

    1. heat Evoo in saucepan, just enough to warm it a bit. Steep the mint leaves inside and pour into a squeeze bottle with a wide nozzle and let sit for no less than 3 hours.

    2. preheat oven to 180 centig. degrees / 375 degrees farenheit

    3. mix the breadcrumbs & melted butter together and press into the bottom and up the sides of a 9" spring form baking pan

    4. using an electric mixer, blend the whites of the eggs, cream cheese, lemon zest and Tarama until smooth. Fold in the Yogurt.

    5. Pour the combined mixture into the prepared spring form baking pan and bake for  35 to 40 minutes, or until set.

    6. the filling should be creamy yet firm. Remove and let cool to room temperature for 2 hours.

    7. cut into wedges and plate, and drizzle the Mint Olive Oil into thin streams on the plate you are serving it on and garnish with: a little fresh lemon drizzle and black pepper ...

    Serve with a glass of white sparkling wine of choice, or an Espresso or Greek Coffee, and an Ouzo or Cordial of choice.

    Have a Lovely Labor Day wkend.


    Last edited: Aug 30, 2012