Cheesy-Cheese Feta Cake

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   Nick Writes: 

As I am not the type of man that backs down from any challenge, I gladly accept the Feta Challenge from Hellenic Lifestyle. 

When my wife, Nicky,  needed me to cook for her upcoming book club meeting–I thought this would be a great time to make my Feta Cheesecake.  I often make this  recipe since it is so simple and very versatile. The ingredient amounts are very forgiving and allow you to be creative.  

Nicky told me that many in her book club are on diets from over indulging this holiday season, and the other half likes lighter tastes. I opted for a mildly flavored Feta Cheesecake to please my wife.  I usually prefer bolder spices in the feta Cheesecake  and often add garlic, pepper,  and sometimes some heat.  I even have a variation that uses phyllo as the base with spinach as the added green.  It is my creative way to update the classic flavors of Spanakopita. 

This recipe variation creates a more soufflé, quiche style cheesecake so that it can be eaten with a fork.  If you cut back on the amount of feta and add a bit more milk and yogurt and reduce it by one egg—you get a cheesecake that can be used more like a spread at a party.

Lastly, I would like to pass this challenge on to my cooking challenged wife.  Nicky, my dear, you are going to have to get into the kitchen and come up with a Feta recipe for Hellenic Lifestyle. :):):)  

 

Daddy’s Cheesy-Cheese Feta Cake

 (one can thank my son for naming this dish)

For one large cake or 8-10 small single serve sized 

2 cups (approx.) Cracker or Bread Crumbs

4 tablespoons butter

16 ounces of crème cheese

8 ounces (around 1-1/2 cups) s of Feta Cheese

½ cup milk

¾ cup yogurt

4 eggs

Zest of one lemon

Fresh chopped Greek parsley

Dash of Pepper and salt

 

1. Preheat oven to 180 degrees Celsius (350 Fahrenheit  ) 

2. Gather and measure all ingredients.

 

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3. In food processor make crumbs from crackers or dried bread of choice

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4. With butter and parchment paper, line the pan on bottom and sides. 

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5. Melt butter and mix in with breadcrumbs. Pack into bottom of a spring form cake pan. Make crust desired thickness  

 

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6. Combine crème cheese and crumbled feta into bowl and mix by hand to incorporate.

7. Add milk and yogurt—mix on medium with electric beater.

 

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8. Blend in eggs, one at a time. Do not over beat. Beat until well blended but not over beaten and runny.

9. Mix in by hand the zest of one lemon, salt and pepper

10. Stir in your choice of herb or green, pepper and salt or any other desired spices.

 

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11. Bake for 35-40 minutes just until it pulls from the sides of pan. If your oven has a moisture setting use that, if not, it helps to place a very small ramekin of water inside on rack.  Toothpick inserted may have some residue when testing.  Turn off oven and let oven cool with the cheesecakes inside.

 

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12. Top with your favorite…such as diced tomato, olive tapenade, or simply drizzled olive oil.

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   Nicky Replies:

I always have enjoyed Daddy’s (Nick’s) Cheesy-Cheese Feta Cake.  I know that readers may think it looked over done, but that is the way I like it. So Nick prepared it that way for me.  The book club enjoyed it.

 

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Thanks again my darling husband who loves to cook:)  I made sure to pull one aside for you so that I could pack it for you for lunch tomorrow. 

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I will accept the challenge from Nick  and I will send in a feta recipe of my own.  However, readers–please know that I am not the chef of the family so you should expect it will be something very easy.  Perhaps even a no cook recipe:) 

 

Nicolas and Nicolette Kounelis are the husband and wife team who created the blog “The Adventures of Nick and Nicky”. Read more on our About Us page!

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