Unbottled
Dairy West

Recipe By

Dairy West

  • Prep Time
    10

  • Cook Time
    1 hour

  • Servings
    12

Ingredients

  • 4 eggs
  • 1 tsp vanilla bean paste or Madagascar vanilla
  • salt, pinch
  • 32 oz cream cheese, room temp
  • 2 cups sugar
  • 1 cup sour cream
  • 1 cup Greek yogurt, plain
  • 1/2 cup heavy cream
  • 5 tbsp flour
  • 7 melomakarona cookies*
  • 10'' spring form pan

Preheat oven to 325°F. In a small bowl whisk the eggs with the vanilla and set aside. In a separate bowl, use a hand mixer to beat the cream cheese and sugar until creamy.

Add a pinch of salt. Next, slowly pour in the egg mixture to the cream cheese and sugar, beating constantly and scraping down the sides of the bowl as needed. Add the sour cream and the yogurt and continue beating. Add the cream and the flour and beat until combined.

Crumble about 6 melomakarona cookies and firmly press them down to coat the bottom of the Springform Pan. No pre-baking is required. Add the cheese batter to the pan and spread evenly. Wrap the outer bottom of the Springform Pan with aluminum foil and place it in a large roasting pan. Pour about 1 inch high of hot water into the roasting pan and bake for about 1 hour until the cake is set. You can tell the cheesecake is set by the firmness. It should not move when shaken. About 30 minutes into baking, check to see that there is still 1 inch high of water in the roasting pan.

Take the roasting pan out of the oven and let the cheesecake cool in the water bath for 1 hour. Remove the foil, cover with plastic wrap and refrigerate for at least an hour. Crumble one melomakarona cookie on top before serving.

*The recipe for melomakarona cookies can be found on unbottled.com/recipes/melomakarona-cookies

Instant Pot Style

2 eggs

1/2 tsp Vanilla Bean Paste or Madagascar Vanilla

Salt, pinch

16oz Cream Cheese, room temp

1cups sugar

1/2 cup sour cream

1/2 cup Greek yogurt, plain

1/4 cup heavy cream

2.5 tablespoons flour

5-6 melomakarona cookies*

INSTANT POT

7” SPRING FORM PAN FOR INSTANT POT

In a small bowl whisk the eggs with the vanilla and set aside.

In a separate bowl, use a hand mixer to beat the cream cheese and sugar until creamy (about 4 min). Add a pinch of salt. Next slowly pour in the egg mixture to the cream cheese and sugar, beating constantly and scraping down the sides of the bowl as needed.

Add the sour cream and the yogurt and continue beating. Add the cream and the flour and beat until combined (about 1 min)

Crumble about 5 melomakarona cookies and firmly press them down to coat the bottom of the Springform Pan. No pre-baking is required. Add the cheese batter to the pan and spread evenly.

Add 1 cup if water to the instant pot. Use the wire rack of the instant pot to sit the Springform Pan on. Seal the lid and set on pressure cook for 25 minutes. Once it’s done slow release for 5 minutes. Take the cheesecake out and let cool before adding the remaining crumbled melomakarona cookies on the top.

Recipe reprinted with permission © 2021 Melina Milionis