Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Melomakarona Cheesecake

Melomakarona Cheesecake


1/4 stick of unsalted butter, melted
1 1/3 cups of ground Melomakarona cookies

2 8oz. bricks of cream cheese, softened
3 eggs
1 cup sugar
1 pint of Greek yogurt
zest of 1 orange
splash of vanilla extract
coarsely ground walnuts
ground cinnamon to taste
Pre-heated 325 F Oven

  1. In a food processor, add your Melomakarona cookies and pulse into a medium ground. Add into a mixing bowl and add your melted butter and mix until the crumbs are entirely coated by the butter.
  2. Lightly coat the bottom of a 9-inch springform pan and place your ground Melomakarona crumbs on the bottom and press the cookie crumbs down using the bottom of a measuring cup or a smoothglass bottom. Place in the fridge so that the crust sets.
  3. For the filling, add your softened cream cheese in a bowl and beat with an electric hand mixer on low speed for a minute (until smooth and no lumps). Add the eggs, one at a time and contineue to beat slowly. Add the sugar gradually and beat until creamy, for another minute or two.
  4. Add the Greek yogurt, orange zest and vanilla. Scrape down the sides of the bowl and the beaters on occasion until the batter is well-mixed but not overbeaten. Pour the cream cheese filling into the crust-lined springform pan and smooth the top with a spatula.
  5. Place the springform on a large piece of aluminum foil and fold the sides up around it. Place the cake in a roasting pan and carefully pour boiling water into the roasting pan (about halfway up the the cake). Bake for 60 to 75 minutes (middle rack) or until the cheesecake just slightly jiggles. Allow to cool in pan to room temperature.
  6. Cover and place in the fridge for at least four hours before serving. Loosen the springform pan and carefully remove the cheesecake and place on a serving plate.
  7. Drizzle some honey or simple syrup (from making candied orange peel). Grind some walnuts in a food processor with some cinnamon and sprinkle on top of the cheesecake. Serve a dollop or rosette of whipped cream and top with a candied orange peel.
  8. Use a sharp knife dipped in a glass of hot water when slicing each wedge of cake.