For the base
200 g digestive biscuits
60 g toasted almonds
100 g bufallo butter, melted
For the filling
4 gelatin strips
1 vanilla bean
400 g fresh anthotyro cheese
300 g bufallo yogurt
2 tsp honey
500 g quince marmalade or **spoon sweet
Butter and line a 25 cm spring form tin. In a blender, pulse the biscuits and toasted almonds until finely ground. Transfer crumbs in a bowl and stir in melted butter. Place them in tin and gently press until they are an even layer.Bake for 10’ at 1800C. Remove from oven and let cool. Soak the gelatin strips in chilled water for 7’-8’. With a small,sharp paring knife, split the vanilla pod lengthwise into two halves. Scrape the back of the knife down the cut, pressing firmly to scrape all the seeds from inside of the pod. In a mixer, beat the *anthotyro cheese, yogurt and vanilla seeds. In a small pot, heat the honey slightly. Take the gelatin stripes from water, strain with hand and add the warm honey. Add the honey to the cheese mixture and mix at high speed. Continue mixing until ingredients are thoroughly combined. Pour the filling into the biscuit base and smooth the top of the cheesecake down with a spatoula. Leave to set in the fridge for at least 3 hours. Take cheesecake out of fridge and bring to room temperature.Unmould and spread marmalade or spoon sweet on the top (if using marmalade, add 1-2 tbsp of water and mix lightly). Place in fridge for half an hour then serve.
*anthotyro is a traditional Greek cheese. Its texture can be hard(dry) or soft (fresh). It is made from milk and whey from sheep or goat, sometimes in combination.
** spoon sweats are traditional, homemade sweet, fruit or vegetable, preserves. They are served in a spoon as a gesture of hospitality in Greece.
Recipe from the book ‘The Real Greek Yogurt Book’.