Cheesecake with anthotyro cheese and greek almond cookies (kourabiedes)
Ingredients
For crust
- 120g kourabiedes
- 40g fresh whole milk (alternatively 20g diluted evaporated milk with 20g water)
For filling
- 250g anthotyro cheese
- 200g cream cheese
- 1 egg
- 50g powdered stevia
- lemon zest
- half lemon juice
Method
For the crust
Break kourabiedes into pieces and add the milk.
Line a baking sheet in a round non-stick baking pan.
I used a 16cm diameter round baking pan.
Pure the mixture evenly.
For the filling
In a bowl add the anthotyro cheese in small pieces.
Stir with a whisk.
Add the cream cheese, stevia, egg, lemon zest and lemon juice and stir.
It will be ready when it looks like cream.
Spread the mixture on the crust.
Bake in preheated oven at 170C degrees for 45 minutes.
Allow to cool completely.
Serve it with fresh fruit!!
Nutrition information – per 100g portion
Energy: 287 kcal
Carbohydrates: 11,5 g
Proteins: 10,7 g
Fat: 21,6 g
