Savory Cheesecake, Dakos Style
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Appetizer, Salad
Cuisine/ Κουζίνα: Greek
Serves: 2
Ingredients/ Συστατικά
For two spring forms with diameter 10 cm / 4 in.
  • 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
Instructions/ Εκτέλεση
  1. Melt the butter or margarine.
  2. In a bowl mix the margarine with the barley crumbles.
  3. Divide the mixture to the two small molds and press it towards the bottom of the mold with your fingertips.
  4. In another bowl mix the cream cheese, the feta crumbles, the oregano and the basil.
  5. Divide the batter to the two cheesecake molds and level it.
  6. Put in the fridge for couple of hours to stabilize.
  7. A few minutes before serving them, take them out of the fridge.
  8. Unmold them and add on top of them the tomato.
  9. Add salt, pepper, the oregano and drizzle with olive oil.
  10. Serve as individual salad or first course.
  1. If you cannot find barley rusk, use whatever is handy for you, it would be better if it is whole grain.
  2. 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.
  3. 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