Feta Cheesecake

Step 1

Preheat the oven to 350 F and place a rack in the center of the oven.

Step 2

In a blender add in the feta, greek yogurt, heavy cream, eggs, vanilla, and both zests. Blend until smooth.

Step 3

In a large mixing bowl, add in the cornstarch and sugar. Whisk to combine and then pour in the blended mixture. Whisk to combine once more.

Step 4

Line a 7" spring form pan with a crumpled sheet of parchment paper by pressing it into the bottom and sides. Crumpling the paper will help make it conform to the shape of the pan.

Step 5

Pour the cheesecake mixture through a fine mesh sieve into the parchment lined pan.

Step 6

Bake the cheesecake for 30 minutes, then rotate the pan 180º and bake for another 25-30 minutes until just the edges are set and the center is still wobbly.

Step 7

Once baked, remove the cheesecake from the oven and leave to cool on a rack until it is room temperature. Then, move it to the fridge and allow it to set fully before removing the springform pan.

Step 8

Leave to set in the fridge for at least 4 hours or up to overnight.Melt the dark chocolate in a microwave safe bowl, optionally add in a tablespoon of coconut oil to thin it out.

Step 9

Release the springform and move the cheesecake from the pan to the stand you plan to serve it from. Pull the parchment away from the edges of the cheesecake.

Step 10

Pour the melted chocolate over top of the cheesecake, letting it run down the sides. Use the back of a spoon to smooth and spread it out.

Step 11

Sprinkle the top with flaky sea salt.

Step 12

Run a knife under hot water and dry it off, quickly make one cut into the cheesecake. Repeat for each cut when serving.