Recipe

Sambuca Cheesecake Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 10 months ago This is a tasty variation on the standard cheesecake, and it is my understanding that this is close to the way Romans made cheesecakes. You didn't know Romans made cheesecakes? Of course they did. Cheese, in fact, has an illustrious history; Greek at... More Prep:45m Cook:60m Servings:12	Greekgirrrl
	italian wonderful desirable

Does this look good? Yeah! / Nope

Fans

tinadc

lunasea

jett2whit

lor

deliathecr

ahmed1

berry

Ingredients

Dough:

2 or 3 cups all-purpose flour

1/2-3/4 cup white sugar

1 stick (1/4 lb) unsalted butter

ice water

salt

2 large eggs, beaten

The Cheese:

1 15 oz. package ricotta

about 7 or 8 oz. farmer cheese, grated or diced (2 parts ricotta to 1 part farmer)

1 or 2 tablespoons flour

1 lightly beaten egg

finely diced orange peel (candied is by far the best)

about 1/2 cup toasted pine nuts

1/4 cup Sambuca

1 cup dried cherries

egg wash

Directions

Take the butter out of the refrigerator about 5 or 10 minutes prior to use (it should be a little warmer than refrigerator temperature, but not super-soft).

Cut the butter into small cubes — you'll probably end up with about 16 small pats.

Heap the flour on a clean, dry surface and sprinkle the butter on top. Take a butter knife (any knife, really) in each hand and slice across the flour in opposing directions, almost as if you're dicing it.

The goal is to cut the butter into smaller and smaller pieces and blend it with the flour.

When the butter and flour are fairly well combined (it should have a sort of flaky texture), add the eggs and ice water and combine carefully.

Fold the dough in half and press down to flatten.

Fold it into quarters and press down again (be careful not to overwork the dough).

Roll the dough into a ball and refrigerate for a few minutes.

Pre-heat the oven to 375 degrees.

Take about two-thirds of the dough and roll it out with a floured rolling pin into a circle large enough to cover the bottom and sides of your favorite 9 inch cake pan.

Press the dough into the pan, making sure all surfaces are covered. Take the remaining dough and roll it out into a 10 inch circle.

Cut the dough into 8 or 10 strips for a lattice crust.

In a large bowl, combine the cheeses.

Add the sugar, flour, Sambuca and egg and mix with a fork and a spatula until well-blended.

Fold in cherries, pine nuts and orange peel and scoop into the cake pan.

Top with lattice crust.

Paint the lattice with the egg wash for that gleaming professional pastry chef look.

Place cake pan on a baking sheet on the middle rack of the oven, and bake for about an hour.

It's done when the filling has set and the crust is golden brown. Remove from the oven and allow it to set until it's cooled thoroughly.

Carefully unmold cake.

Sprinkle a touch of cinnamon or nutmeg on top before serving.

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Comments

ivy 1 year, 10 months ago said:
Yes I knew that and the ancient Greeks as well. They even had soy sauce (made of small fish and other stuff), they cooked sweet and sour and you can find lots of ancient Greek and Roman recipes at the Philosophers' Kitchen.
The Greek cheese for ricotta is anthotyro and it's much tastier than ricotta. Correct me if I am wrong. I think sambuca is similar to the Greek ouzo.

pat2me 1 year, 10 months ago said:
Wonderful!!!! Thanks for putting this out here!

eeks 1 year, 10 months ago said:
Sounds great...I love cheesecake, but looks like too much work for me!! I'm a Sara Lee sorta cheesecake eater!!

jeffsgirl 1 year, 10 months ago said:
I love when you learn something historic along with the recipe. I didn't know that And I am part Greek!Thanks.

berry 1 year, 10 months ago said:
Just wonderful! thanks.

capedread 1 year, 10 months ago said:
Wow the photo looks wonderful is that what you made?

ahmed1 1 year, 10 months ago said:
Thanks for such interresting one again...

lunasea 1 year, 10 months ago said:
Another recipe that I MUST try...fantastic! You always offer us such beauties...thank you! =)

tinadc 1 year, 10 months ago said:
As I am a diabetic I am always looking for something I can eat in the dessert/cake departments. Thank you.

sexyhotmama 1 year, 8 months ago said:
Too fattening for me but looks really good

lor 1 year, 6 months ago said:
GreekGirl, you think my cheesecake recipe is worth 5 forks. This one is worth 10! I LOVE Sambuca and mix it with cheesecake - I'm off to see the wizard LOL This looks amazing and thanks for sharing!

jett2whit 1 year, 5 months ago said:
Who cares about fattening? FAT-tastic recipe

pinkpasta 1 year, 4 months ago said:
Oh no way! Sambuca is my dad's favorite liquor (sp)!!! He and I make cheesecakes now and then so I'll have to show him this special recipe. I'm not sure if he's ever seen one like it or not. Having been a pastry chef all those years, he may have. Very cool.
Thanks. We will have to give this a try!
Debbie~

susiecormier 5 months, 3 weeks ago said:
Ok I was very dissapointed with the recipe. I had a recipe of my own and recently moved and can't seem to find my recipe right now,so I thought I would try to find it on the web.
It happends not to be my recipe.
I will continue to look through my boxes.
Very happy with the variety of recipes available on this site.

Thanks

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