Cypriot Baked Cheesecake
Discover the dishes that brought Cokones into the spotlight! These recipes have been featured on popular TV shows, showcasing the richness of Cypriot flavors and the creativity behind our cooking classes. Try them at home and experience the magic that captivated audiences across Europe.
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This recipe was specially created for the TV show of our beloved “Tilemageirissa” Chryso Lefou and her show “Gefstiko Taksidi” (Tasty Journey). It takes us back to the very beginning of the Cokones cooking project, a time when our vision for promoting Cypriot flavors and traditions was just taking shape.
Our Co-founder Andri Theodoulou put together this cheesecake recipe using local products and ingredients, staying true to our commitment to showcasing the best of Cypriot cuisine and local ingredients. The stars of this cake are tahini, anari cheese, arkateno rusk, and mandarins (from Arakapa Village), which come together to create a dessert that’s both innovative and authentically Cypriot.
We invite you to try this delicious baked treat and experience the flavors that our island can offer. Don’t forget to share your thoughts with us – we’d love to hear if you enjoyed it!
Cypriot Baked Cheesecake
Equipment
- Chopper blender
- 26cm round springform pan
- Mixer
Ingredients
For the crust:
- 200 gr. Cypriot Arkateno Rusk Cypriot Rusk
- 100 gr Roasted Almonds Finely Chopped
- 150 gr sugar
- 150 gr Melted Unsalted Butter
For the topping:
- 100 ml Fresh Cream
- 100 gr Dark Chocolate
For the filling:
- 500 gr Fresh Cypriot Anari Cheese
- 200 gr Sugar
- 4 Eggs Room Temperature
- 1 tbsp Tahini Paste
- 3 tbsp Syrup from Mandarine "Spoon" Sweet
- Zest from 1 Mandarin
- 2 tbsp Fresh Cream
- 2 tbsp Cornflour
- 1/2 tbsp Salt
- To serve:
- Roasted sesame
- Mandarin Sweet Preserve
Instructions
- Method
- Preheat the oven to 180°C.
- Line a 26 cm springform pan with parchment paper.
For the Base:
- In a food processor, combine the Arkatenia biscuits, almonds, and butter. Blend thoroughly until the ingredients are well combined.
- Spread the biscuit mixture evenly into the prepared pan and press it down firmly to create a smooth, even base.
- Bake the base for 10 minutes. Set aside and let it cool completely.
For the Cream Filling:
- In a food processor, blend all the ingredients except for the eggs until the mixture is smooth and well combined (about 1 minute).
- Transfer the mixture to a bowl or a stand mixer. Gradually add the eggs, one at a time, while mixing.
- Butter the sides of the springform pan and carefully pour the cream mixture over the cooled base, ensuring the base remains intact.
- Bake for approximately 40-50 minutes, depending on your oven.
- The dessert is ready when the surface is golden and the center jiggles slightly when shaken.
- Turn off the oven and let the dessert cool for 1 hour at room temperature.
For the Topping:
- Heat the heavy cream.
- Add the pieces of dark chocolate and stir until a smooth ganache forms.
Serving:
- Remove the dessert from the pan and garnish with the chocolate glaze, mandarin marmalade, mandarin slices, and toasted sesame seeds.
Notes
- You can choose a different Sweet Preservative for this recipe like bergamot, orange or Lemon.
- You can also try different nuts for the crust like pistachios or walnuts
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