Myzithra Cheesecake - Greek


Adapted from, Greek Food

The original recipes uses unsalted Myzithra Greek cheese and does suggest substituting ricotta cheese (which we did). Full of delicious ingredients. Creamy, fluffy, not too sweet/tart goodness!,


2 pounds of ricotta cheese
1 cup of golden seedless raisins
1 tablespoon of Kosher brandy
6 eggs, separated
1/2 pound of butter or margarine, softened
2 1/4 cups of sugar
1 1/2 cups of crushed almonds
6 tablespoons of cornstarch
1/4 teaspoon of salt
1 teaspoon of vanilla extract
juice and grated peel of 1 lemon

For the topping:
Confectioner's sugar
Ground cinnamon


Beat egg whites to stiff peak stage.

Preheat oven to 350°F.

Mash the cheese well with a fork.

Soak the raisins in the brandy for 20 minutes.

In a mixing bowl, beat together the butter (or margarine) with the sugar and egg yolks. In order, beat in cheese, crushed almonds, cornstarch, salt, vanilla, lemon juice and peel, and the raisins and brandy. Fold in the stiff egg whites last.

Pour into a greased 9 x 13-inch baking pan and bake  for 50 - 80  minutes, until done.  Start looking at it after 50 minues. To test for doneness, insert a knife into the cake. It should come out dry.

Allow the cake to cool for 20 minutes. Sprinkle with confectioner's sugar, then a little cinnamon.


Yield: approx. 20 pieces

Recipes: Desserts, Cheesecake, Greek, Dairy, Kosher

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