serves 8
This Greek-American hybrid is an easy cheesecake to make. The faintly bitter, earthy flavor of the mastiha (mastic) adds an exotic dimension. You can try using crumbled Greek melomakarona cookies, available in Greek stores or online, as a base, too.
1¾ cups (210 g) crumbled graham cracker or cinnamon cookies
3 tablespoons Greek honey
2 (8-ounce / 225 g) package cream cheese
1 cup (200 g) sugar
6 egg whites
2 teaspoons pure vanilla extract
½ teaspoon mastiha (mastic) crystals, pounded with 1 teaspoon sugar in a mortar with a pestle
Pinch of salt
3 cups (720 ml) Greek yogurt
Greek spoon sweet of your choice (see Note), such as bergamot, orange rind, or pistachio, for topping
Preheat the oven to 375ºF (190ºC).
Combine the crumbled cookies and honey in the bowl of a food processor and pulse to combine. Press into the bottom and up the sides of a 9-inch (22 cm) springform pan. Place in the refrigerator until ready to use.
In the bowl of a stand mixer fitted with the paddle attachment, whip the cream cheese until smooth. Add the sugar and beat to combine. Add the egg whites one at a time, mixing well after each addition before adding the next. Scrape down the sides of the bowl. Add the vanilla, mastiha powder, and salt and beat to combine. Add the yogurt and beat to combine.
Pour the mixture over the prepared crust and bake for 40 to 45 minutes, until set. The filling will still look soft. Leave the cheesecake in the oven with the door ajar for 1 hour. Remove from the oven and let stand at room temperature for 1 hour before topping.
Spread some Greek spoon sweets over the top and chill for a few hours until completely set before serving.