Greek Yogurt Cheesecake with Ouzo-Poached Figs
Submitted by happyzhangbo
Light Greek yogurt cheesecake with a melba toast and walnut crust, topped with dried figs poached in an ouzo syrup with cinnamon stick and orange zest. A Mediterranean twist on cheesecake that skips the heaviness.
YIELD
16 servingsPREP
15 minCOOK
50 minREADY
3⅔ hrsGreek pantry translated into an elegant dessert. Cream cheese cut with Greek yogurt makes a cheesecake that is tangier and noticeably lighter than the New York version, with seven egg whites (no yolks) keeping it airy rather than dense. The crust skips graham crackers for melba toasts crushed with toasted walnuts, a Mediterranean swap that adds a subtle savory note under the sweet filling.
The showstopper is the topping. Dried figs soaked until plump, then simmered in a syrup made from ouzo (the anise-scented Greek spirit), a cinnamon stick, a strip of orange zest, and the soaking water. If you can find rose geranium leaves at a farmers market or specialty shop, tuck a couple into the syrup for a subtle floral note that matches the ouzo beautifully.
A water bath is the key to crack-free cheesecake. Wrap the springform pan in a double layer of foil, set it inside a roasting pan, and pour boiling water up the sides. The gentle steam bath keeps the top from splitting and the texture silky. Leaving the cake in the turned-off oven with the door ajar for an hour prevents the sudden temperature drop that also causes cracks.
Baking Tips
- Bring the cream cheese fully to room temperature before beating. Cold cream cheese leaves lumps that never fully incorporate.
- Tap the filled springform pan on the counter a few times to release air bubbles before baking. Bubbles surface as craters on top.
- Chill the finished cheesecake overnight if possible. The texture firms significantly and flavor develops with rest.
- Dip the knife in hot water between slices for clean cuts. A cold knife drags through and roughs up the surface.
Variations
- Swap ouzo for Mavrodaphne or port wine (both traditional Greek dessert wines) for a sweeter, less anise-forward fig syrup.
- Use honey instead of sugar in the fig syrup for a Greek-style sweetener with more character.
- Top with honey-drizzled toasted walnuts in place of the fig topping for a simpler finish.
Ingredients
Directions
To prepare crust:
Preheat oven to 325°F.
Put a kettle of water on to heat for the water bath.
Coat a 10-inch springform pan with cooking spray; tightly wrap the bottom and outside with a double layer of foil.
Process Melba toasts and walnuts in a food processor until fine crumbs form.
Transfer to a medium bowl.
Add oil and 2 tablespoons sugar and toss until evenly moist.
Press the crumb mixture into the bottom of the pan.
Bake until lightly browned, about 10 minutes.
Transfer to a wire rack and let cool to room temperature, about 30 minutes.
To prepare cheesecake:
When the crust is almost cool, beat cream cheese and 1 cup sugar in a large mixing bowl with an electric mixer until smooth.
Add yogurt, egg whites and cinnamon; beat until well blended.
Pour the batter over the cooled crust.
Place the cheesecake in a roasting pan and pour in enough boiling water to come 1 inch up the outside of the springform pan.
Bake the cheesecake in the center of the oven until set around the edges but the center still jiggles, about 45 minutes.
Turn off the oven and let the cheesecake sit in the oven with the door ajar for 1 hour.
Let cool on a wire rack for 1 hour more.
To prepare topping:
Meanwhile, place figs in a small bowl, cover with warm water and let soak for 1 hour.
Strain the figs, reserving the soaking water.
Strain the soaking water into a medium saucepan.
Add ouzo (or wine); bring to a boil over high heat.
Add geranium leaves (if using), cinnamon stick, orange zest and the figs.
Reduce the heat to medium and cook until the figs are plump and the liquid is the consistency of a thin syrup, 10 to 15 minutes.
Remove the figs with a slotted spoon and set aside to cool.
Stir ½ cup sugar into the liquid, adjust the heat to maintain a gentle simmer, and cook until the liquid is reduced by half, 15 to 25 minutes.
Discard the geranium leaves, cinnamon stick and orange zest.
Chop the figs and return them to the syrup.
Remove the pan sides from the cheesecake.
Serve each slice topped with some of the fig sauce and a rose geranium leaf, if desired.
Comments
This recipe doesn't say how much yogurt to put in it.