New York-Style Cheesecake with a Greek Twist

Ingredients

This recipe differs from the original New York-style cheesecake by incorporating feta cheese into the filling and using honey and pistachios as a topping instead of fruit or chocolate. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 2 cups (250g) graham cracker crumbs 2 cups (250g) graham cracker crumbs
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 4 (8oz/225g) packages cream cheese, softened 4 (8oz/225g) packages cream cheese, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240g) crumbled feta cheese 1 cup (240g) crumbled feta cheese
• 4 large eggs 4 large eggs
• 1/3 cup (80ml) heavy cream 1/3 cup (80ml) heavy cream
• 1/4 cup (60ml) fresh lemon juice 1/4 cup (60ml) fresh lemon juice
• 1 tsp (5ml) vanilla extract 1 tsp (5ml) vanilla extract
• 1/2 cup (120ml) honey 1/2 cup (120ml) honey
• 1/2 cup (60g) chopped pistachios 1/2 cup (60g) chopped pistachios

Nutrition

• Calories: 580 kcal / 2428 KJ
• Fat: 44g (27g saturated)
• Carbohydrates: 38g (32g sugars)
• Protein: 11g
• Fiber: 1g
• Salt: 0.7g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until well combined.
3. 3.
   Press the mixture into the bottom of a 9-inch (23cm) springform pan. Bake for 10 minutes, then remove from the oven and let cool.
4. 4.
   In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar until smooth.
5. 5.
   Add the crumbled feta cheese and beat until well combined.
6. 6.
   Add the eggs one at a time, beating well after each addition.
7. 7.
   Stir in the heavy cream, lemon juice, and vanilla extract.
8. 8.
   Pour the mixture over the cooled crust and smooth the top with a spatula.
9. 9.
   Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
10. 10.
    Remove from the oven and let cool to room temperature.
11. 11.
    Chill in the refrigerator for at least 4 hours or overnight.
12. 12.
    Before serving, drizzle the honey over the top of the cheesecake and sprinkle with chopped pistachios.

Treat your ingredients with care...

• Feta cheese — Make sure to use a good quality feta cheese that is crumbly and not too salty.
• Lemon juice — Use fresh lemon juice for the best flavor.
• Pistachios — Toast the pistachios in a dry skillet over medium heat for a few minutes to bring out their flavor.

Tips & Tricks

• To prevent cracks in the cheesecake, make sure all ingredients are at room temperature before mixing.
• To make the cheesecake extra creamy, add a tablespoon of sour cream to the filling.
• If you don't have a springform pan, you can use a regular cake pan lined with parchment paper.
• To make the cheesecake easier to slice, dip a sharp knife in hot water before cutting.
• Serve the cheesecake with a dollop of whipped cream and a sprinkle of cinnamon for an extra touch of Greek flavor.

Serving advice

Serve the cheesecake chilled with a drizzle of honey and a sprinkle of chopped pistachios.

Presentation advice

Garnish the cheesecake with fresh mint leaves and a few extra pistachios for a beautiful presentation.