February 2015 was holding a surprise for Greece as it arrived snowy and white as white can be! St Valentine will then be here frosty and dressed in white! Chocolate and scarlet red strawberries are the first things most think of when it comes to Valentine’s sweets but I’m not one of them! A fluffy, white cloud is my idea of the perfect Valentine dessert and here is my Valentine’s Cheesecake!
My version of the classic cheesecake includes ricotta or Greek anthotyro, yogurt and honey. It will only take 30 minutes to make this delicious dessert and share with your most beloved ones. Remember, Valentine’s Day is about love in all its possible forms and not just the one shared with our lover. It’s a day to express our love to those closer to our hearts including our friends and family and spending some of our time to prepare a homemade sweet is sure a way to express your love!
- 200g. digestive biscuits
- 50g. jam of your preference
- 500g. anthotiro cheese
- 300g. yogurt
- 80g. powder sugar
- 5g. gelatin sheets
- Zest of half a lemon or lime
- Honey and cinnamon
- In a bowl with cold water, place the gelatin sheets for about 1-2 minutes until they soften up. Squeeze the sheets to remove any excess water and dilute them in some hot water (about half a tea cup full).
- In a bowl of an electric mixer, mix the anthotiro cheese with the powder sugar until the cheese softens and the mixture becomes even.
- Add to the cheese mixture the gelatin and mix well with a rubber spatula.
- Next, add the yogurt and the zest of lemon and mix well until everything is combined.
- For the base, glue together two biscuits with the jam. You only need to make enough to cover the base of a 20-22cm springform cake tin. There is no problem if there are gaps left on the bottom of the tin.
- Pour the cream over the biscuits and even it out.
- Leave the cheesecake to set in the fridge for at least 3-4 hours.
- Serve with honey and cinnamon on top.