This cheesecake recipe has masticha and it’s divine. For those who don’t like it, it can be substituted with lemon zest.
Indredients:
125g digestive biscuits
50 unsalted butter, melted
500g of ricotta cheese
1/2 cup icing sugar
1 tablespoon cornflour
4 eggs
1/2 cup thickened cream
2 tablespoons flaked almonds
2 -3 pellets of mastic that has been ground to a powder with the icing sugar
Method:
1. Preheat your oven to 140°C.
2. Grease a 20cm round springform tin.
3. Process biscuits until fine, add melted butter and press into your tin. Refrigerate.
3. Beat cheese, sifted icing sugar (which has the masticha in it) and the cornflour until smooth. Beat in eggs one at a time, beat in cream, in two batches. Pour into tin, sprinkle with nuts.
4. Bake cheesecake about 1 hour.
5. Turn oven off, leave to cool completely in oven with door ajar. Cover, refrigerate 1 hour.
To decorate your cheesecake, have an abundance of seasonal fruit like cherries, grapes, strawberries, raspberries and stone fruit. Pile them high onto your cheesecake. Dust with icing sugar and sprinkle some toasted pistachios on top. To finish off, gently drizzle a tiny amount of honey all across the fruit.