Delicious Greek style cheesecake

This cake is not a super sweet one, but it is delicious none the less! Very easy to make, too!

for the base:
200 g digestive biscuits
100 g melted butter

400g cream cheese
400 g quark or Greek yogurt
6 eggs
2 dl sugar
vanilla

frosting:
2 dl plain yogurt
runny honey
pistachio nuts

Crush the digestives, add melted butter.

Mix cream cheese and quark/yogurt, add eggs one at a time. Then add sugar and vanilla to taste. Pour it on top of the digestive base and bake first for 30 minutes in 175, then lower to 150 and continue baking for about 30 minutes. Let it cool down in the oven.

Once the cake is cooled down; pour yogurt on top of the cake, dribble with honey and crushed pistachios. Serve with fresh strawberries when available.

Chocolate espresso fondant

These heavenly fondants have a liquid espresso heart.

For the espresso "ice cubes"
50 g dark chocolate
1 dl strong coffee

for the fondant
250 g chocolate
250 g butter
8 egg yolks
4 egg whites
4 tbs corn flour

Melt the chocolate in hot coffee, pour into ice cubes and put into freezer for about 3 hours.

Melt the butter and chocolate in low heat. Beat the egg yolks and add to chocolate-butter mix. Add the corn flour through a sieve to avoid lumps. Beat the egg whites and add carefully to the batter.

Butter and flour 6 - 8 ramekins, pour a little of batter, then place an espresso ice cube and more batter. Leave some room for expanding.

Bake for about 15 minutes at 180 degrees.

Serve with ice cream or whipped cream and strawberries.

Cherry tomato - feta - thyme pie

For the base:
100 g butter
3 dl flour
1 tbs baking powder
1 dl natural yogurt

For filling:
about 20 cherry tomatoes
1 packet of feta cheese, about 200g
fresh thyme
pepper
3 eggs
2 dl milk

Mix flour and baking powder to the room temperature butter, add yogurt and spread the dough to a baking tin. Cut the feta cheese into thin slices and alternate row of feta and a row of sliced cherry tomatoes. Sprinkle with fresh thyme and pepper - no need for salt as the cheese is salty. Beat the eggs lightly with a fork, add milk and pour over the pie.

Bake in 200 for about 30 minutes until it is nice and golden on the top.

Here is also a broccoli - grated cheese - thyme version of the pie.

White chocolate - Matcha cake (Japanese green tea powder)

Here is another version of the basic cake recipe. This one is with Matcha - the Japanese green tea powder and white chocolate.

200 g butter

2 dl sugar

3 eggs

2 tsp baking powder

3 dl flour

2 tsp Matcha powder

100 g white chocolate

Beat the butter and sugar, add eggs one at a time. Then add baking powder mixed with flour. Divide to two bowls. Melt the white chocolate and add to one of the bowls. Add the Matcha powder to the other bowl. Pour first one part of the white chocolate, then the Matcha and finally rest of the white chocolate to the bake tin.

Bake in a greased and floured cake tin at 175 for about 50 minutes.