Cheesecake with Xynomyzithra Kritis P.D.O. and spicy jam

Ingredients

For the base:
100 g Cretan dakos
50 g butter
50 g nuts
Freshly ground pepper

For the stuffing:
250 g Xynomyzithra Kritis P.D.O. Kalogeraki
100 g Cretan Graviera P.D.O. Kalogeraki 7 months matured
300 g cream cheese
200 ml yoghurt
3 eggs
1 tablespoon of lemon juice
¼ teaspoon of nutmeg
Chives
Freshly ground pepper
Salt

For the spicy jam of tomato-pepper:
2 large peppers from Florina
2 tomatoes
1 onion
1 clove of garlic
100 ml white balsamic vinegar
100 g white crystalline sugar
50 g black soft sugar
½ teaspoon of beef
Freshly ground pepper
Thyme

 

Funky's Cook recipe:

Method

For the base:

Crumble Cretan dakos and nuts at the moulti.

Add the cinnamon and mix them all. In a saucepan melt the butter at low temperature. Then, in a bowl, mix all of these ingredients and spread the mixture evenly into a round shape or trunk (diameter 20cm).

Place in the freezer until we fill the filling.

For stuffing:
In the mixer bin, beat the Cretan Xynomyzithra Kalogeraki, the cream cheese and yogurt until the mixture becomes homogeneous.
Add the eggs, the nutmeg, the lemon juice, finely chopped and the cheese and beat them together for 3 minutes.

Finally, add the ripened grape juice and mix them.

Pour the cream onto the base and bake the cheesecake in a preheated oven at 180 ° C. To sart with, tern the temperature to 175 ° C for 20 'and then to 150 ° C for 20' more.

Let the cheesecake cool for at least for 3 hours (off the refrigerator) and peel off.

For the spicy jam: 
Heat the tomatoes and peppers in hot water and then remove their peel.
At the multi, make pulp with all the vegetables. Then, transfer them to a pot with the remaining ingredients and boil until the jam ties.

Serve the cheesecake by adding the jam on top after it has cooled down!

 

Tips: We can serve the cheesecake with jam of our choice. We can make it spicy if we add on it some bowl.