Greek Cheesecake Savoury Recipes

SAVORY CHEESECAKES

Steps:

• For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
• Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
• Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
• For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
• For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
• For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
• For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
• When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.

GREEK CHEESECAKE

Steps:

• Heat oven to 350ºF.
• Unroll pie crust; cut into 8-inch square. Discard trimmings. Place in 8-inch square baking dish. Bake 10 min. or until lightly browned. Meanwhile, beat eggs, sugar and flour with mixer until light and fluffy. Blend in yogurt. Add Neufchatel, honey and 1 tsp. cinnamon; mix well.
• Pour over crust; sprinkle with remaining cinnamon.
• Bake 45 to 50 min. or until center is set.

GREEK STYLE SWEET AND SAVORY PANCAKES (TIGANITES)

Steps:

• In a medium bowl, dissolve the yeast and the sugar in the lukewarm water.
• To the same bowl, add the flour, the salt, and the egg. Mix well to combine to a smooth batter. Cover with a clean kitchen towel and set the mixture aside for 20 minutes.
• After 20 minutes, and if you are making savory pancakes, gently incorporate the crumbled Feta cheese.
• Heat a 12"non-stick skillet and add the olive oil. When the oil is hot, but not smoking, spoon about 2 TBSP. of the batter into the pan, forming about a 3" pancake. When the pancakes get a nice color, flip them over. Cook them in batches, about four at a time.
• When they are ready, transfer them to a plate lined with paper towels and continue cooking the rest of the pancakes.
• Serve the pancakes warm with a drizzle of warm honey. If you make the sweet version, add some chopped walnuts too. My kids like to top these with Nutella or jam as well!

SAVORY SUMMER CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
• Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
• While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
• Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
• Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
• Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
• Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
• Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.

MEXICAN CHEESECAKE (SAVOURY)

Steps:

• Oven dry the tortillas at 200F directly on an oven rack for 45 minutes, until very crackly crisp.
• When the tortillas are cool, grind very fine in a food processor.
• Place in an airtight bag until ready to use.
• May be done several days ahead.
• Preheat oven to 350 degrees.
• Brush the inside of a 9-inch springform pan with melted butter and carefully coat with tortilla crumbs.
• Tap out excess and reserve for topping.
• In the bowl of an electric mixer or food processor, beat together the cheeses, sour cream, garlic, jalapenos, salsa, tomato paste, salt, pepper and eggs.
• Beat until smooth.
• Fold in the cilantro and beaten egg whites.
• Pour into prepared pan and sprinkle top evenly with remaining tortilla crumbs.
• Wrap bottom of pan in heavy aluminum foil to prevent leaking.
• Place pan inside a larger pan and pour in enough hot water to come up 1 inch.
• Bake for 70 minutes.
• Test center with a knife, which should come out clean.
• Cool in oven with door ajar.
• Remove sides from pan, but leave cake on the pan bottom.
• Place on platter.
• Surround with watercress.
• Place a bouquet of watercress on center of the cake.
• Garnish with crescents of avocado.
• Cut into wedges and serve with tomato salsa on the side.
• The cheesecake is best not refrigerated, so ideally, it should come out of the oven about 2 hours before serving time.

GREEK CHEESECAKE (SAVOURY)

Steps:

• For crust, mix walnuts, zwieback, and butter.
• Press onto the bottom of a 9-inch springform pan.
• Preheat oven to 325°F.
• For filling, in a large bowl beat feta and ricotta cheeses with an electric mixer on medium speed until well combined.
• Add eggs all at once, beating on low speed until just combined.
• Stir in sun-dried tomatoes, chopped olives, minced garlic, herbs, pepper, and salt with a spoon.
• Pour filling into the springform pan, and place on a larger shallow baking pan.
• Bake 45 to 50 minutes or until the center appears nearly set when shaken.
• Cool for 15 minutes on a wire rack.
• Run a spatula around inside of the pan.
• Cool for 30 minutes more.
• Remove side of pan.
• Cover and refrigerate at least 3 hours.
• At serving time, garnish cheesecake with fresh oregano.
• This can be made up to 3 days ahead of serving.
• Bring to room temperature (or close to it).
• Cut into thin slices and serve alongside a leafy, green salad (various baby lettuces would be good) that has been dressed lightly with a vinaigrette.