Feta PDO Cheesecake
Feta is a traditional and certified Greek cheese with high nutritional value and rich taste that goes well with almost all food products. It comes from sheep’s milk, or a mixture of sheep and up to 30% goat’s milk.
Look for the PDO sign (Protected Designation of Origin) which ensures the quality, the uniqueness and the authenticity of Feta.
• 2 cups cracker crumbs (about 30 crackers)
• ½ tsp. ground cinnamon
• 6 Tbsp. unsalted butter, melted
• 12 oz. cream cheese, softened
• 1 cup crumbled feta cheese
• 3 large eggs
• 1 cup sugar
• 2 cups plain low-fat yogurt
• 2 Tbsp. grated lemon zest
• 1 tsp. vanilla extract & berries for decoration
Preheat the oven to 170°C. Lightly grease an 8″ springform pan with cooking spray. Wrap the exterior of the pan in heavy foil so that water cannot enter from the bottom or the sides. In medium bowl, toss graham cracker crumbs, cinnamon, and butter with a fork until it comes together. Empty mixture into the springform pan and gently spread and press down the mixture evenly over the base. Set aside.
In another medium bowl, combine cream cheese and feta. Using an electric mixer on low and beat the mix together until smooth. Add eggs one at a time and beat after each addition. Add sugar and continue beating the mixture until incorporated and creamy. Stir in yogurt, lemon zest, and vanilla. Pour the batter over the crust. Place the pan in a baking pan large enough to hold it and fill the baking pan with enough very hot water to reach halfway up the side of the pan. Bake for 45–50 minutes, or until the cheesecake is set and the center still jiggles a little. Remove the cheesecake from the water in the baking pan and discard the foil. Allow the cheesecake to cool on a wire rack in the springform pan, then refrigerate it for at least 4 hours to set completely. Add berries for decoration.
Enjoy your meal!