Greek Cheesecake with Muscatels
Blair and I really enjoyed the nectar sweet Samos wine when we drank it in Athens, so thought it would be perfect to plump up some muscatels to go with this Greek cheesecake with muscatels, inspired by what we saw at Stani Patisserie, also in Athens.
Preparation time: 15 minutes + overnight to marinate muscatels
Cooking time: 50 minutes
100ml Samos liqueur wine, or other sweet Muscat style wine
500g cream cheese, at room temperature
200g goats curd
¾ cup brown sugar
1 teaspoon vanilla extract
¼ cup fine semolina
1 teaspoon ground cinnamon
Icing sugar, to serve
- Warm the wine slightly, take care not to boil it. Soak the muscatels in the wine, preferably overnight.
- Preheat the oven to 160°C. Grease and line the base and side of a 20cm spring form tin with baking paper.
- Use an electric beater to beat the cream cheese in a large bowl until smooth. Add the goats cheese, sugar, and vanilla, beat well. Add the eggs, one at a time, beating well after each addition. Stir in semolina and cinnamon.
- Pour the mixture into the tin and bake for about 40-50 minutes or until it is just set in centre. Turn the oven off and leave the cheesecake to cool in the oven with the door slightly ajar.
- Serve the cheesecake with a generous dusting of icing sugar.
Lyndey’s Note: This cheesecake will crack, but I think that’s part of its simple charm, you’ll find its fabulous flavour and texture wins you over. I like to cook it and serve it on the day it is made, serve it at room temperature.
Recipe from Lyndey & Blair’s Taste of Greece (Hardie Grant)
Related Recipe: Italian Ricotta Cheesecake with Honeycomb
Photography by: Chris Chen