Greek Cheesecake from Mykonos Island
12 servings
40 minutes
Greek cheesecake from the island of Mykonos is a true embodiment of Mediterranean lightness and sophistication. Its history traces back to ancient Greek culture, where cheese and honey were considered sacred gifts from the gods. In its modern version, this dessert combines the velvety texture of Philadelphia cheese, the tenderness of condensed milk, and the airiness of cream, creating a delightful treat with a rich yet refreshing flavor. The crumbly base made from crispy cookies harmoniously complements the creamy filling, while a final touch of strawberries or jam adds zest and fruity freshness. This cheesecake is perfect for warm evenings by the sea or cozy home gatherings, embodying the spirit of Mykonos in every bite.
1
Crush the cookies in a blender, add melted butter, and mix.
- Yubileynoye biscuits: 650 g
- Butter: 175 g
2
Tamp the mixture at the bottom of a mold measuring approximately 24 by 32 cm.
3
Place in a preheated oven at 160 degrees for 10 minutes. Then remove and let cool (preferably in the refrigerator).
4
Whip the cream in a mixer for about 6-7 minutes, add Philadelphia cheese and condensed milk. Whip until a homogeneous, airy mass forms.
- Double cream 40% fat: 500 ml
- Cream cheese (Philadelphia): 450 g
- Condensed milk: 1 jar
5
Take the cookie base out of the fridge and pour the prepared mixture from the mixer into the mold.
6
Place in the refrigerator for at least 3 hours.
7
You can decorate the cheesecake with fresh strawberries or any type of jam.
- Jam: to taste
