This simple cheesecake consists of a creamy cheese filling and a crumbly crushed biscuit coating. You will need a 20 cm springform cake pan for this recipe.
In Greece, this crustless sesame cheesecake is traditionally made with myzithra, a fresh cheese made from sheep or goat’s milk. Ricotta makes a good subsitute.
In Russia, these light and fluffy cheese pancakes are traditionally made from quark, a fresh cow's milk cheese, but cottage cheese is a close substitute and much more readily available in Australia. They are eaten with sour cream and jam or apple sauce.
Photography by Chris Chen. Food preparation by Phoebe Wood. Styling by Justine Poole.
Feast magazine, August 2014, Issue 34.