Skip to main content

Feta Cheesecake

A little bit creamy with signature notes of salt and tang, there are few foods more revered in Greek culture than Feta. For this Feta Cheesecake, the bright, bold flavors of Feta PDO create a slightly tangier twist on the classic. Made with sheep’s milk or a mixture of sheep’s and up to 30% goat’s milk, the uniquely rich and buttery quality of each milk used in Feta PDO makes for a truly spectacular-tasting cheesecake. A cinnamon-scented graham cracker crumb crust surrounds the rich, custardy filling made with a touch of lemon for a zesty boost. Topped with fresh berries for a sweet, summery look, this cheesecake is a taste of the Mediterranean in a familiar favorite.

When shopping for Feta, be sure to look for the PDO (Protected Designation of Origin) symbol, which ensures the quality, uniqueness, and authenticity of the Feta you buy. “Designation of Origin” identifies products that originate from a certain region, area, or country. Feta PDO, a flagship product of mainland Greece and Lesvos, achieves its unmatched quality thanks to its specific surrounding geographical environment, accompanied by traditions and cultural practices that have been in place for centuries. Feta with PDO certification also promises that no powdered milk, colorants, or preservatives were used in its production and accounts for a regulated production and maturation process that yields Feta with fuller flavor, richer aromas, brighter white coloring, and consistent but delightfully soft structure. Whether used in sweet or savory applications, Feta will add a tasty bite to all your bakes!

Save Recipe Print
Feta Cheesecake
Makes 1 (8-inch) cake
  • 2 cups (260 grams) graham cracker crumbs (about 30 crackers)
  • ½ teaspoon (1 gram) ground cinnamon
  • 6 tablespoons (84 grams) unsalted butter, melted
  • 12 ounces (340 grams) cream cheese, softened
  • 1 cup (113 grams) crumbled feta cheese
  • 3 large eggs (150 grams)
  • 1 cup (200 grams) granulated sugar
  • 2 cups (480 grams) plain low-fat yogurt
  • 2 tablespoons (6 grams) grated lemon zest
  • 1 teaspoon (4 grams) vanilla extract
  • Berries for decoration
  1. Preheat the oven to 170°C (340°F). 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.
  2. In another medium bowl, combine cream cheese and feta. Using an electric mixer on low, beat the mix together until smooth. Add eggs one at a time and beat after each addition. Add sugar and continue beating 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 and then refrigerate it for at least 4 hours to set completely. Add berries for decoration.

Please Note: This recipe was provided by Feta PDO and has not been tested by the Bake from Scratch test kitchen.

The post Feta Cheesecake appeared first on Bake from Scratch.

Leave a Reply

Your email address will not be published.