Happy Easter Everyone
I had to sneak this recipe in. It is a kind of Aegean Cheesecake for lack of a better description and are an Easter speciality in certain parts of Greece. In Crete they make mini tarts known as Lyhnarakia which translates to Little Lanterns. But we will be making our full size version, so a Large Lantern I would say.
This recipe might look intimidating, but trust me it is not. I used a ready made pie crust to save time and I had a 9 inch baking tin. Not a proper pie pan. Pre-heat your oven to 350 degrees while you are getting ready.
What You will Need
This recipe calls for a cheese similar to a ricotta. Keep that in mind. We are going to make our chevre have that kind of consistency. When your logs of chevre have gotten to room temp toss them into a bowl and grab your mixer. Slowly add the milk and mix on low until its good and mixed. You can mix it on high for a few seconds. It needs to be fluffy and a have a slight resemblance to ricotta cheese.
For the filling: Beat the eggs in a bowl, add the powdered sugar and the flour and beat until well mixed. Add this mixture to cheese. Add the honey and half of the cinnamon and blend until well mixed.
Get your baking tin ready. Place your crust in there and push it all the way to the bottom edges, you want the filling all the way in. With a sharp knife trim off any pieces that are sticking up. Pour in the cheese mixture and let it level out.
Place a large baking sheet in the warm oven on the middle rack. Place to pie tin on top and let bake for 50 to 60 minutes, or until the edges get a nice golden brown. Do not get alarmed when it puffs up above the height of the baking tin. It will sink back down when it is removed from the oven. Sprinkle on the rest of the cinnamon and let rest for about 10 minutes before serving. Enjoy!
This is great all alone but it is really nice with some fresh sliced peaches or nectarines.