The name may be slightly deceptive as this is a savoury cake with loads of cheese and sultanas and not a cheesecake as is popularly known. If you are looking to try something different however, this Cypriot cheesecake is for you.
200g feta cheese, grated
200g cheddar cheese, grated
10ml mint, chopped
4 eggs
250ml milk
225ml vegetable oil
15ml sugar
5ml baking powder
320g self-raising flour
250g sultanas
1 onion, finely chopped
a handful of black and/or white sesame seeds
Preheat your oven to 180℃ and grease a loose-bottomed cake tin.
Grate the feta and cheddar cheese, add the mint and mix together. Put aside.
Add the eggs, milk, oil and sugar to the bowl of a stand mixer fitted with the paddle attachment.
Beat the mixture together for one minute.
Add the baking powder and flour to a separate bowl and mix together.
Turn the mixer down to a medium speed and add a few tablespoons of flour at a time.
Scrape the sides of the bowl down, once all the flour has been incorporated.
Add the sultanas, onion and two thirds of the cheese and mix through.
Pour the batter into the prepared cake tin and sprinkle the remaining cheese on top.
Finish off by sprinkling a handful of sesame seeds on top of the cake. Be generous – it is delicious!
Bake the cake for 1 hour.
Remove the cake from the oven and allow it to cool completely in the cake tin.
Remove from the tin and serve with a crisp salad or as a side dish.
My Whisk and I 