Feta Cheesecake

Rich and creamy, still light and refreshing, this citrus Feta Cheesecake is the perfect balance of sweet and salty. Plus the dark chocolate and flaky salt on top bring out the citrus in the cheesecake and highlight the salty feta.

What kind of feta should I use for cheesecake?

Greek feta is the best to use for this cheesecake, it should be at least 70% sheep’s milk. Feta usually comes in both 7 ounce and 8 ounce blocks. I’ve used both for this recipe and they will both work, of course an 8 ounce block will result in a slightly stronger feta flavor.

What can I use instead of full fat greek yogurt?

Full fat greek yogurt instead of cream cheese makes this cheesecake light and fluffy. If you don’t have it, quark works well too! I also think labne would work but I haven’t tested it.

Why did my cheesecake sweat?

Sometimes as a cheesecake cools, it will release extra water. This usually happens because of the recipe or because the cheesecake has been over baked. I’ve tested this recipe quite a few times, to keep it from “sweating” make sure not to substitute a low fat option and take the cheesecake out of the oven when the center is still jiggly.

What if I don’t have a 7″ springform pan?

If you don’t have a 7″ pan, I recommend sizing up to an 8″ pan and checking the cheesecake 10 minutes early for doneness. If you scale down to a 6″ pan, you will have too much filling.

Additional Recipes to try:

• Käsekuchen
• Lemon Cheesecake
• Chocolate Cheesecake

Tips for making Feta Cheesecake

• Do not substitute low fat options for the dairy in this cheesecake. It’s important for the texture to keep the fat in the cheesecake.
• Strain the cheesecake batter through a fine mesh sieve into the parchment lined pan for a smooth and air bubble free texture.
• If you don’t have a 7″ springform pan, you can use an 8″ pan but just check it 10 minutes early. If using a 7″ pan just make sure the sides are at least 4″ tall to fit all of the cheesecake batter.
• Don’t over bake it this cheesecake, it should still have a wobble kind of like jello but not slosh. Usually the sides will be somewhat set but the inside should definitely still wiggle.
• If the cheesecake splits or cracks don’t stress. A cracked cheesecake especially with this type of batter is not a bad thing so don’t stress about it.
• Allow the cheesecake to come to room temperature before putting it in the fridge to set fully.
• Trust me on the dark chocolate coating, it’s so tasty with the citrus and the the salty feta. You can either pour straight melted dark chocolate or more of a thin magic shell kind of chocolate with coconut oil melted in.
• If the chocolate hardens before you cut it, use a hot dry knife to cut through the chocolate and the cheesecake. Clean the knife between each cut.

Ingredients

• Feta: Greek feta is best for this recipe, it should be at least 70% sheep’s milk and then the rest goat’s milk.
• Full fat greek yogurt: It’s important to use full fat greek yogurt here, or quark. You need the fat to make a smooth thick and creamy cheesecake.
• Heavy Cream: Heavy cream helps blend and smooth out the cheesecake batter
• Orange and Lemon Zest: The zest of both the lemon and orange adds a citrus note to the cheesecake.
• Eggs: Standard large eggs are used for this cheesecake, don’t worry about them being at room temperature.
• Vanilla: A bit of vanilla extract is kinda like seasoning for the cheesecake.
• Granulated Sugar: Granulated sugar is white standard sugar it adds sweetness to the cheesecake but also affects the texture.
• Corn Starch: Corn starch is used to stabilize the cheesecake and help thicken it.
• Dark Chocolate: Melted dark chocolate or dark chocolate mixed with coconut oil is poured on top once the cheesecake has chilled and set.
• Flaky Salt: A sprinkle of flaky salt enhances the saltiness of the feta and balances out the sweetness and chocolate.

How to make Feta Cheesecake

• Preheat the oven to 350 F and place a rack in the center of the oven.
• In a blender add in the feta, greek yogurt, heavy cream, eggs, vanilla, and both zests. Blend until smooth.
• In a large mixing bowl, add in the cornstarch and sugar. Whisk to combine and then pour in the blended mixture. Whisk to combine once more.
• Line a 7″ spring form pan with a crumpled sheet of parchment paper by pressing it into the bottom and sides. Crumpling the paper will help make it conform to the shape of the pan.
• Pour the cheesecake mixture through a fine mesh sieve into the parchment lined pan.
• Bake the cheesecake for 30 minutes, then rotate the pan 180º and bake for another 25-30 minutes until just the edges are set and the center is still wobbly.
• Once baked, remove the cheesecake from the oven and leave to cool on a rack until it is room temperature. Then, move it to the fridge and allow it to set fully before removing the springform pan.
• Leave to set in the fridge for at least 4 hours or up to overnight.
• Melt the dark chocolate in a microwave safe bowl, optionally add in a tablespoon of coconut oil to thin it out.
• Release the springform and move the cheesecake from the pan to the stand you plan to serve it from. Pull the parchment away from the edges of the cheesecake.
• Pour the melted chocolate over top of the cheesecake, letting it run down the sides. Use the back of a spoon to smooth and spread it out.
• Sprinkle the top with flaky sea salt.
• Run a knife under hot water and dry it off, quickly make one cut into the cheesecake. Repeat for each cut when serving.

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