| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Cakes, Cheese, Desserts, Cheesecakes |
10 |
Servings |
INGREDIENTS
|
|
Shortbread; See Recipe # 22 |
| 1/2 |
lb |
Feta Cheese |
| 1/2 |
lb |
Farmers Or Ricotta Cheese |
| 1/2 |
lb |
Swiss Cheese; Mild, * |
| 1/2 |
c |
Honey |
| 5 |
|
Eggs; Large |
| 2 |
tb |
Honey |
| 1 |
ts |
Cinnamon; Ground |
INSTRUCTIONS
CRUST
CHEESECAKE
TOPPING
* The Swiss Cheese should be very finely grated. Preheat the oven to 325
degrees F. Press the feta and ricotta cheese through a sieve. In a large
mixing bowl, beat together the cheeses and honey until smooth. Add the
eggs, one at a time, beating well after each addition. Pour the mixture
into the prepared crust. Prepare the topping. Drizzle the honey over the
cake, then dust with the cinnamon. Bake the cake for about 55 minutes, or
until set. Cool to room temperature, then chill.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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