How To make Greek Style Cheesecake

Easy No Bake Mango Cheesecake

The mago cheesecake recipe (15cm round pan)

* Cookie Base
80g cookies (3oz)
40g melted butter (3 tbsp)

* Cream cheese filling
200g cream cheese (7oz)
50g sugar (4 tbsp)
1 tsp vanilla extract
50g yogurt (3.5 tbsp)
150g mango puree (1 cup)

2 tsp gelatine (6g)
2 tbsp cold water
bloom 5 minutes and microwave 15 seconds

100ml heavy cream (1/2 cup)
20g sugar (1.5 tbsp)

* Mango jelly
1.5 tsp powdered gelatine (4g)
60ml cold water (4 tbsp)
12g sugar (1 tbsp)
120g mango puree (3/4 cup)

My baking and camera equipments:

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Greek Yogurt Cheesecake - Gimme That Flavor

Greek Yogurt Cheesecake - Gimme That Flavor. This Greek yogurt cheesecake is only 3-ingredients (no really!) and it only takes minutes to make. It’s an insanely delicious dessert that you will love.

Get the recipe:


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Kousmeri: The unique Greek cheesecake from ioannina

Kousmeri / Κουσμερί is an amazing unique cheesecake from the Jewish community of Ioannina in Greece. Click here to ensure you don't miss any of my new recipes

Ingredients: 200gr manouri cheese (a lightly salted fresh Greek cheese), 100gr soft cheese spread, 50gr butter, 200ml milk, 150gr sugar, 150gr thin semolina, 4 eggs, 1 teaspoon vanilla essence, (optional) a few leaves of Barbarossa (pelargonium graveolens).

Cooking with ioannis episode 20: Method: 1) mix all ingredients till you achieve a consistent loose mixture 2) pour into a well buttered pan 3) place in a 200 degree Celsius oven for 45’ 3) 20’ into cooking give it a good mix so that the semolina and the cheese do not separate 4) while the cake is cooking prepare the syrup, boiling together 150ml water, 150gr sugar and (optional) the leaves till the syrup is clean 5) leave the syrup to cool and once the cake comes out the oven pour on top till it reaches the level of the cake 6) leave for the cake to soak up the syrup and cool before serving.

Note: The traditional recipe requires fresh unpasteurised sheep’s milk that you make into fresh cheese yourself, but we won’t do that, will we?

Cheesecake Recipe (Greek Style)

This is my version of a Cream Katifi, a traditional Greek desert. So after my trip to Greece I was inspired to make my own and so I made these Vanilla cheesecake version.

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Background info:
Knafeh dough is typically called kataifi dough, which is the Greek iteration of knafeh. Like the sheets of phyllo used for baklawa, the shredded dough is used to make several different kinds of Greek pastry, typically of the buttery, syrupy sort

EASY 5 Minute MINI CHEESECAKE RECIPE | How to make Mini Cheesecakes

EASY Mini Cheesecakes! Mini cheesecake recipe - No bake VS Baked

PRE-ORDER MY COOKBOOK ❤ :

● Baked Easy Mini Cheesecakes:

- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g unsweetened Yogurt ( 7 ounces )
- 150 g Sugar (3/4 cup)
- 2 Eggs
- Grating of Lemon Zest
- 1 tsp Vanilla
- 20 g Flour ( 2 tbsp )

Bake for 15 minutes!

● 5 minute No Bake Mini Cheesecakes:

- 400 g Philadelphia Cream Cheese ( 14 ounces )
- 200 g Heavy Cream ( 7 ounces )
- 100 g Sugar ( 1/2 cup)
- 1 tsp Vanilla

Freeze for 15 minutes, then enjoy :)

● For the cheeesecake crust:

- 80 g Digestive biscuits/graham cracker cookies ( 3 ounces)
- 30 g Melted Butter ( 2 1/2 tbsp)


Enjoy!
♥
Copyright © 2020 Emma Fontanella. All rights reserved.

No part of this video (including thumbnail images) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.

Chapters:

00:00 Intro
00:10 Make the Cheesecake Crust
01:03 First Method to make Mini Cheesecakes
02:31 Second Method to make Mini Cheesecakes
03:30 Bake the Mini Cheesecakes
04:05 Allow the mini cheesecakes to cool and serve
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Greek style No Bake Cheesecake with Yogurt Recipe - How To Make Healthy Yogurt Cake

If you're looking for insanely good Mediterranean Diet recipes -

Greek style No Bake Cheesecake with Yogurt Recipe

Are you looking for a delicious dessert? Not sure how to make a healthy cake. Check out this tasty Mediterranean diet recipe for my favorite Greek yogurt cake!

Instructions:
To make the base, butter a 23cm loose-bottomed tin (you can also use individual small tins). Place the biscuits in a food processor and pulse until crumbs remain. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the tin and press firmly down into the base in an even layer. Put the tin in the fridge while you make the filling.
Place the cream cheese, Greek yogurt, vanilla, icing sugar and honey in a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined.
Pour the mixture into the biscuit crust and top the cheesecake with the jam. Refrigerate overnight, or for at least 6 hours. Enjoy!

Ingredients:
260g/ 9 oz. digestive biscuits
100g/ 3.5 oz. melted butter
1 tsp. vanilla essence
450g/ 16 oz. cream cheese
150g/ 5 oz. Greek yogurt (thick)
120g/ 4 oz. icing sugar
2 tbsps. honey
280ml double cream
½ to 1 cup of jam of your choice

Full Recipe -

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