Melomakarona cheesecake (Greek honey cookie cheesecake recipe) Written by Me To Mati Published on January 4, 2020 in DessertsTranslate to English Greek Share713Tweet3Pin4YumWhatsAppEmail720 SharesJump to RecipePrint RecipeMe To Mati would like to thank Ang Bervanakis on this collaboration. Pin Print Melomakarona cheesecake (Greek honey cookie cheesecake recipe)5 from 2 votes Recipe by Me To Mati #passionfood Course: DessertCuisine: GreekDifficulty: EasyServings10servingsPrep time30minutesCooking time1hour The star ingredient of this cheesecake being melomakarona surely gets anyone’s attention. Slightly scented with aromas such as orange, cinnamon and clove (main ingredients of melomakarona) as the base and soft cream cheese filling topped with a drizzle of honey and crumbled walnuts will not only look good rather taste sensational. The perfect companion at your next function or get together.IngredientsCheesecake Base 1 ½ cups crumbled melomakarona (about 6 pieces) ¼ cup melted butter (unsalted butter)Cheesecake Filling 3 packets cream cheese (250 g – at room temperature) 3 whole eggs (fresh) ¾ cup caster sugar ¼ cup honey ½ cup crumbled walnutsCheesecake Topping ¼ cup crumbled melomakarona (about 2 pieces) ¼ cup crumbled walnuts 2-3 melomakarona (decorative)InstructionsPreheat oven at 160 C.Wrap aluminium foil tightly around springform cheesecake pan. Doing so will ensure no water can enter the springform pan when bathed in water whilst baking.Cheesecake BaseUsing a food processor, blend approximately 6 pieces of melomakarona.Slowly add melted unsalted butter (combining both ingredients).Spread the combined mixture into the cheesecake pot base, pressing crumbled mixture firmly ensuring some of the mixture filling overflows to the side of the cheesecake pot. Wrap cake pot with cling wrap and place in the fridge for at least 1 hour.Cheesecake FillingIn a mixer add cheese cream and mix until softened. Slowly add whole eggs (one at a time).Add the sugar, crumbled walnut and honey and combine ingredients thoroughly.Pour mixture into cheesecake base (evenly) smoothing the top.Place the Siniform pan into a larger pan/pot and part fill with tap water (approx. half-height of the cheesecake pan).Bake for approx. 60 minutes at 160 C.Remove cheesecake from water bath pan/pot and allow cheesecake to cool in the springform pan for approx. 2 hours (or overnight).Cheesecake toppingUsing a sharp knife cut around the cheesecake (loosening) and release springform pot. Crumble 3 pieces of melomakarona and apply over the top of the cheesecake.Apply crumbled walnuts and drizzle some honey over the top.Decorate cheesecake using whole melomakarona (2-3 pieces). Recipe Video NotesThis can be served with a dollop of plain vanilla ice-cream. The perfect companion with a Frape iced coffee or Greek coffee.Did you make this recipe?Tag @me_to_mati on InstagramLike this recipe?Follow us @me_to_mati on PinterestLove our recipes?Like us on Facebook Similar recipes you may like Greek honey spice cookies recipe, (Melomakarona) Tsoureki recipe (Greek Easter bread) Rizogalo, Greek rice pudding recipe How to make traditional Greek Saganaki (Recipe)Share713Tweet3Pin4YumWhatsAppEmail720 SharesDon't miss out!Subscribe To Our NewsletterReceive Yummy Recipes in your inboxInvalid email addressGive it a try. You can unsubscribe at any time.Thanks for subscribing!