Bougatsa is a delicious, traditional Greek custard pie with orange zest. It's crispy, creamy, and fresh, and so good served with coffee or tea.
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GET THE RECIPE
Roast the peaches for the filling according to the recipe.
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Prepare the streusel topping according to recipe.
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Turn the oven to 350F. Coat a 9 inch springform pan with nonstick spray. To a medium bowl add the graham cracker crumbs, sugar and cinnamon and stir together to combine.
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Add the crust ingredients to the prepared springform pan. Use the bottom of a glass to press the crust into the bottom of the pan in an even layer. Bake for 10 minutes and then let cool while you make the cheesecake filling.
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In a large mixing bowl with a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, cream the cream cheese and sugar on medium-high speed until creamy, about 1 minute.
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Add the eggs, one at a time, mixing at medium-low speed after each addition until just combined. Finally, add the Greek yogurt and vanilla extract, mix again until just combined.
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Assemble cheesecake according to directions. Make sure you have a rack positioned in the center of the oven and preheat to 350F. Prepare a water bath. Place the cheesecake on the center rack of the oven above the pan filled with water.
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Bake the cheesecake on the center rack for 1 hour to 1 hour 30 minutes. Turn off the oven and open the oven door just a crack – leave the cheesecake in the oven to cool for 1 hour.
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After an hour, remove the cheesecake from the oven and let fully cool at room temperature. Then, cover with foil or plastic wrap and place the cheesecake in the fridge for at least 6 hours or up to 2 days.
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Once the peaches have cooled, remove the cheesecake from the fridge. Top the cheesecake with the roasted peaches. Slice, serve and enjoy!
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