Savory Cheesecake, Dakos Style
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Appetizer, Salad
Cuisine/ Κουζίνα: Greek
Serves: 2
- 60 gr. / 2 oz. barley rusk, finely crumbled the same way you do with digestives
- 2 to 3 tbsp margarine or butter
- 200 gr. / 7 oz. light cream cheese
- 70 to 100 gr. / 2.5 to 3.5 oz. feta light 12%, crumbled
- ½ tsp dried oregano
- ¼ tsp dried basil
- 1 large tomato chopped per two cheesecakes
- ½ tsp dried oregano per cheesecake
- Salt, pepper
- Olive oil to drizzle on top
- Melt the butter or margarine.
- In a bowl mix the margarine with the barley crumbles.
- Divide the mixture to the two small molds and press it towards the bottom of the mold with your fingertips.
- In another bowl mix the cream cheese, the feta crumbles, the oregano and the basil.
- Divide the batter to the two cheesecake molds and level it.
- Put in the fridge for couple of hours to stabilize.
- A few minutes before serving them, take them out of the fridge.
- Unmold them and add on top of them the tomato.
- Add salt, pepper, the oregano and drizzle with olive oil.
- Serve as individual salad or first course.
- If you cannot find barley rusk, use whatever is handy for you, it would be better if it is whole grain.
- Start by adding 70 gr. / 2.5 oz. of feta try it and if you want it more salty add some more. It is completely up to you.
- If you want it to be really skinny, use margarine instead of butter and drizzle couple of tsp of olive oil per cheesecake.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/savory-cheesecake-dakos-style/
3.3.3070