Cyprus cheesecake

    2 hours 50 min

    This is a traditional dessert dish from Cyprus - in fact, it's my mum's recipe. The best and easiest cheesecake for beginners, it only takes only 20 minutes to make and is perfect for hot summer days.

    Nicosia, Cyprus
    22 people made this

    Serves: 10 

    • 250g puff pastry
    • 250g ricotta cheese
    • 150g icing sugar
    • 1 teaspoon ground cinnamon
    • 2 tablespoons rosewater
    • 250ml double cream
    • 100g chopped walnuts
    • 120ml honey
    • whole walnut kernels for garnish (optional)

    Prep:20min  ›  Cook:30min  ›  Extra time:2hr chilling  ›  Ready in:2hr50min 

    1. Preheat the oven to 190 C / Gas 5. Place the puff pastry on baking parchment or nonstick paper.
    2. Bake for 30 minutes in the preheated oven, until it is golden and crispy. Remove from oven and leave it to cool.
    3. Put cheese, icing sugar, cinnamon and rosewater in the blender and blend until the mixture is fluffy. Add cream and walnuts and half of the honey. The mixture should be fluffy and airy.
    4. Crush the cooled puff pastry into little pieces. Lay half of it on the bottom of a deep serving plate. Pour the cheese mixture over it. Top it with the rest of the puff pastry.
    5. Refrigerate at least 2 hours to set. Before serving, pour the rest of the honey over it. Garnish with whole walnut kernels (optional).


    if you don't have rosewater, you can use vanilla extract, although nothing compares with the aroma of the roses.

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    Reviews in English (2)


    Filling very sweet and should have only used half the cinnamon. The kids weren't that keen on it. Method doesn't state how thick the pastry should be so i rolled mine out to about 5mm which worked OK. It's an interesting way to make the base. As i didn't have a blender to hand I combined the filling using high on my food mixer which is not as intense as a blender but after a few mins seemed to get the result the recipe wanted. I don't think i will try this recipe again.  -  03 Feb 2017


    Thanks Katerina for the recipe. It was delicious! Valerie (England)  -  24 Aug 2015