I love cheesecake and my earliest recollection was my mom making one of those no-bake versions. Fast forward to today and I am sharing a crustless cheesecake that is a Burnt (Basque) Cheesecake with a Greek twist.
I am adding crumbled Feta cheese into the mix, just as I did back in 2012 recipe. Today’s version is easier as there is no crust and one could mix it with just a whisk.
Back to the Feta. I add enough Feta to give a “salted” flavour to the cheesecake – sweet, sour and a little salt make for a wonderful combo. Top it with Vissino (Greek sour cherry preserve) and this dessert is dreamy.
Easy Feta Cheesecake
Course: DessertCuisine: GreekDifficulty: Easy6
servings15
minutes25
minutesIngredients
125gr. Feta cheese, crumbled
375gr. (1 1/2 pkges) room temperature cream cheese
2/3 cup granulated sugar
2 tsp. vanilla extract
1 tsp. lemon juice
3 large eggs
1 1/4 cup heavy (35% fat) cream
1 Tbsp. corn starch
- Garnish
Sour cherry spoon sweet (sour cherry preserve)
Directions
- Preheat your oven to 450F. Into a bowl, add your Feta, cream cheese, sugar, vanilla and lemon juice and whip with your hand mixer for about 3 minutes or until there are no lumps. Scrape the sides, continue mixing and add the eggs one at a time.
- Add the cream and corn starch and mix for a couple of minutes.
- Take a piece (or two) of parchment paper and scrunch it with your hands. Apply cooking spray in your pan and place the parchment paper in the pan, pressing the paper against the sides as best you can with the excess overhanging from the sides. Spray the parchment with cooking spray as well.
- Pour your batter into the pan, tap a couple of times on the counter and place in your pre-heated 450F oven for 23-35 minutes (the top should be a deep brown colour).
- Take out of the oven and allow to cool 2 hours on your counter then minimum 8 hours in the fridge.
- To serve, carefully lift the cheesecake out of the pan by grabbing the overhanging parchment paper and transfer to a serving platter. Carefully remove the parchment from under the cake.
- Allow the cheesecake to come to room temperature (30 minutes) and serve with a dollop of sour cherry preserve.