Mia Kouppa

https://miakouppa.com

Melomakarona Cheesecake

The great flavour of Greek melomakarona cookies and cheesecake combined in our melomakarona cheesecake!

Prep Time30

Cook Time1

Chilling time4

Course: Dessert

Cuisine: American, Greek

Servings: servings

Calories: 399kcal

Author: Mia Kouppa

Equipment

Food processor or blender
Stand mixer or hand held mixer
Springform pan
Aluminum foil

Ingredients

1 ½ cups crumbled melomakarona (about 6-7 cookies)
1/4 cup melted butter
24 ounces cream cheese
3 large eggs
3/4 cup granulated white sugar
1/4 cup honey

For the topping:

2 melomakarona cookies, broken into bite size pieces
1/4 cup melomakarona crumbs
1/4 cup walnut halves
honey for drizzling

US Customary - Metric

Instructions

Preheat your oven to 350 °F
Cut 2 large pieces of aluminum foil, larger than the bottom of the spring form pan you will be using to bake your cheesecake. Wrap your pan tightly so that the seam between your pan bottom and the pan ring is completely and securely covered with foil. This is because your cake will be baked in a water bath and you need to prevent water from seeping in to the cake.
Prepare your melomakarona crumb by placing approximately 6 – 7 honey dipped melomakarona in a food processor or blender, until you end up with a fine crumb. Mix together with the melted butter until well combined. Place the crumb into a 9 inch spring form pan and pat it down with your hand in order to make a compact crust. It does not need to come up the side of the pan at all; just be sure that the bottom is completely covered, with no holes, and no areas which are thinner than others.
1 ½ cups crumbled melomakarona, 1/4 cup melted butter
In the bowl of a stand mixer, using the paddle attachement, add the cream cheese. Mix well until softened. Add the eggs, one at a time, beating well after each addition. Add the sugar and honey and continue to beat until well combined and fluffy. You might find that you have round balls or pieces of cream cheese that have not been perfectly beaten into the mix. Don’t worry about this. The cream cheese will melt during baking and everything will be uniform and lovely. Pour the cream cheese mixture into the pan. Smooth the top so that it is evenly distributed over the crust.
24 ounces cream cheese, 3 large eggs, 3/4 cup granulated white sugar, 1/4 cup honey
Place your spring form pan in a larger pan. Place the pans in the middle rack of your preheated oven. Pull the rack out and fill the larger pan with about 1 – 1 1/2 inches of water. Baking your cheesecake this way will ensure that it does not crack, and the filling will be rich and creamy
Bake for 60 minutes.
Remove from oven. Carefully remove the aluminum foil that was protecting your cake. Be careful, there may be hot water in there. Allow your cheesecake to cool in the spring form pan and then place it in the refrigerator, covered loosely, for at least 4 hours or overnight.
Decorate your cheesecake with the melomakarona crumb, melomakarona pieces, walnuts and honey. Prior to serving, remove the ring of the spring form pan.
2 melomakarona cookies, broken into bite size pieces, 1/4 cup melomakarona crumbs, 1/4 cup walnut halves, honey for drizzling
Enjoy!

Notes

Keep the cake refrigerated, lightly covered with plastic wrap.

Nutrition