Greek cheesecake
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Shortbread, See Recipe | ||
| ½ | pounds | Feta Cheese |
| ½ | pounds | Farmers Or Ricotta Cheese |
| ½ | pounds | Swiss Cheese, Mild * |
| 2 | tablespoons | Honey |
| ½ | cup | Honey |
| 5 | larges | Eggs |
| 1 | teaspoon | Cinnamon, Ground |
Directions
CRUST
CHEESECAKE
TOPPING
* The Swiss Cheese should be very finely grated.
~--------------------------------------------------------------------- ~-- Preheat the oven to 325øF. Press the feta and ricotta cheese through a sieve. In a large mixing bowl, beat together the cheeses and honey until smooth. Add the eggs, one at a time, beating well after each addition. Pour the mixture into the prepared crust.
Prepare the topping. Drizzle the honey over the cake, then dust with the cinnamon. Bake the cake for about 55 minutes, or until set.
Cool to room temperature, then chill.