Salty cheesecake??

At first the idea to prepare a cheesecake for dinner didn’t make Iris enthousiastic. The recipe though in my favourite cooking magazine, Delicious.nl, kept staring at me. Thus,  I decided to prepare my variation on the evening we had a real cheese lover for dinner.

The most important ingredient is a complete stranger to me : kadaif dough?! Kadaif dough is a vermicelli like filo dough.  Start from 250 grams of  filo dough. Cut it in thin tagliatelle-like strips and then cut it in the magimix to even smaller pieces. Bake it in a pan with some butter (start with 2 table spoons and add if necessary) until you get a honey colored crumble. Take a small  oiled springform of 18cm. Put 2/3 of the filo mixture on the bottom and make a kind of a hole (!! The whole bottom needs to be covered). Mix 200 grams of feta cheese, 100 grams of good ricotta, 100 grams of Greek yoghurt, pepper, salt, 1 teaspoon of dried thyme. Put the rest of the filo crumble on the cheese. Put in the oven at 180° for approx 20-30 mins. Heat 4 table spoons of honey and 4 table spoons of lemon juice (add more or less if you prefer sweet or souer). Add a few little stems of fresh rosemarin, pepper and salt. The mixture just has to be warm and melted. When the cheesecake is ready, spread the honeysauce over the cheesecake and serve (for the picture ;-), with some fresh rosemarin.

A beautiful tomato salad is a perfect side dish. Cut a few tomatoes in quarters. Add a chopped spring onion, 3 table spoons of olive oil, 2 table soons of Xeres vinegar, pepper, salt and fresh chopped parsley. Some green salad will add some more vegetable to your dish.

No need to say that you can experiment with other firm cheeses in combination with hard cheeses. The comments of the jury were positive!


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