I searched high and low and found this recipe for Athenian Cheesecake. I did tweak a few things from the original recipe. For instance, true Ancient Greeks would have used honey instead of sugar in their baking. I opted for sugar. There were a few other minor changes I made, like using some graham crackers mixed with the nuts for the crust, but overall I did try to stick to the most authentic taste possible. The results were amazing. It's light and lemony and delicious. Like I said in my previous post, one of my teacher's portions dropped on the floor. She literally picked it up and ate it anyway!! It was that good. Hope you enjoy!
(If anyone does try out my recipes, please pop back in and let me know what you think. Also, if you have any questions, please don't ever hesitate to ask me!) Happy A-Z!! See you back here tomorrow for B is for Banana Bread. Yum!!
Athenian Cheesecake- Faith's A Foodie Style
4 eggs (separated)
1/2 cup sugar (honey was what was originally used here)
1 whole lemon, the juice and the rind
1/2 cup of flour
1 full container of ricotta cheese (or small curd cottage cheese but I recommend the ricotta)
1 cup of sour cream
For the crust:
1 cup graham crackers
1/4 cup of ground walnuts or almonds
2 tablespoons of butter
In a large bowl beat the egg whites until they are stiff. (use a sprinkle of salt it helps). Blend yolks, sugar, lemon juice, rind, flour and cheese for a few seconds. Fold the batter into egg whites. Fold in sour cream.
In a separate bowl, mix graham crackers and nuts together. Use a spring form pan (spring form is what I prefer to use but you can also use another type of pan- either way make sure to really grease the bottom and sides generously) Mix the butter and crust mix. Press into bottom and up the sides of the pan. Pour mixture in and bake at 325 for roughly 45 minutes. Make sure you chill thoroughly in pan for at least six hours before you try and cut or serve this cheesecake. I like to make it and chill the day before, for best results.