Greek Cheesecake with Katiki and Xinomyzithra

This Greek version of cheesecake uses the  tart greek cheese xinomyzithra and creamy katiki. Garnish with sweet morello cherries or with a sauce made from fresh strawberries (beat in the blender the strawberries with some sugar and a little lemon juice).

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For the cream

  • 600 gr katiki
  • 600 gr xinomyzithra
  • 4 sheets of gelatin
  • 300 gr  sugar
  • 500 ml cream milk

For the base

  • 1 package biscuits (400 g Digestive)
  • 80 gr butter, melted


To prepare the base, grate the biscuits in the mixer and combine with the butter then spread over the bottom of the pan.

Soak the gelatin sheets in some cold water.

For the cream, beat the two cheeses in the mixer with the sugar and slowly add the cream milk.

Extract 1/3 cup of the cream and warm it so that we could totally melt the soaked gelatin.

Stir the gelatin with the rest of the cheese mixture and spread over the biscuit base.

Place it in the fridge for 4 to 5 hours, to thicken so it could be easy to serve.


Use low fat cheeses and digestives for less calories
Main ingredient: 
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