Cheesecake with muscatels

Cheesecake with muscatels

Tziskeíik me tíri may ksíra stafídes

Lyndey and Blair's Taste of Greece
Chris Chen

We really enjoyed the nectar sweet Samos wine when we drank it in Athens, so thought it would be perfect to plump up some muscatels to go with a cheesecake, inspired by what we saw at Stani Patisserie.


Quantity Ingredient
100ml samos liqueur wine or other sweet muscat-style wine
200g muscatels left on the stalk
500g cream cheese, at room temperature
200g goat's curd
3/4 cup soft brown sugar
1 teaspoon vanilla essence
4 eggs
1/4 cup fine semolina
1 teaspoon ground cinnamon
icing sugar, to serve


  1. Warm the wine slightly, taking care not to boil it. Soak the muscatels in the wine, preferably overnight.
  2. Preheat the oven to 160°C (140°C fan-forced). Grease and line the base and side of a 20 cm springform tin with baking paper.
  3. Use an electric beater to beat the cream cheese in a large bowl until smooth. Add the goat's curd, brown sugar and vanilla essence, then beat well. Add the eggs, one at a time, beating well after each addition. Stir in the semolina and cinnamon.
  4. Pour the mixture into the tin and bake for 40–50 minutes, or until it is just set in centre. Turn the oven off and leave the cheesecake to cool in the oven with the door slightly ajar.
  5. Dust the cheesecake with a generous amount of icing sugar, and serve with the muscatels and soaking wine.

Lyndey’s note

  • This cheesecake may crack, but I think that’s part of its simple charm – you’ll find its fabulous flavour and texture wins you over. I like to cook it and serve it at room temperature on the day it is made.
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