Greek Yogurt Cheesecake with Ouzo-Poached Figs

By garciamoss

This tangy yogurt cheesecake is topped with ouzo-poached figs inspired by sikomaida, a traditional delicacy from Corfu made with dried figs macerated and kneaded with ouzo and pepper, which are formed into disks and dried in chestnut leaves. It's also delicious with seasonal fruits, fresh or dried and poached, or with whole preserves.

Ingredients

• Crust
• 15 plain Melba toasts, (about 4 ounces; not Melba “snacks”)
• 1/3 cup walnut halves
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons sugar
• Cheesecake
• 14 ounces reduced-fat (Neufchâtel) cream cheese
• 1 cup sugar
• 2 1/2 cups low-fat or nonfat plain Greek yogurt, (see Ingredient Note)
• 7 large egg whites
• 1 teaspoon cinnamon
• Topping
• 16 whole dried figs
• 2 cups warm water
• 1/2 cup ouzo, Mavrodaphne or port wine (see Ingredient Note)
• 2 rose geranium leaves, plus more for garnish (optional; see Ingredient Note)
• 1 cinnamon stick
• 1 3-inch strip orange zest
• 1/2 cup sugar

Details

Adapted from eatingwell.com

Preparation

Step 1

Make Ahead Tip: Cover and refrigerate the fig sauce (Steps 5-6) for up to 1 week. | Equipment: 10-inch springform pan

Ingredient notes: Greek yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra thick and creamy texture. Look for it with other yogurt in large supermarkets. Unstrained regular yogurt cannot be used in its place for this recipe, but you can strain plain yogurt to give it the same thick texture as Greek-style yogurt. Line a sieve with cheesecloth and set it over a bowl. Spoon in 4 cups nonfat plain yogurt and let it drain in the refrigerator until reduced to about 3 cups, about 2 hours.
Ouzo is a sweet Greek liquor with a pleasant anise flavor;mavrodaphne is a sweet, Greek red wine similar to port; port is a fortified dessert wine from Portugal. Find ouzo in liquor stores and Mavrodaphne and port in wine shops and liquor stores.
Rose geranium (Pelargonium) is part of a larger family of “scented geraniums.” The edible leaves impart a delicate rose flavor when added to desserts, beverages and other foods. The plants can be found near other herbs at garden centers or in gourmet food shops when in season.