Food Around the World - Greek Honey Cheesecake

I love Greek food. Succulent lamb, stuffed vine leaves and tomatoes, a rich beef stifado, creamy feta, calamata olives and grass green olive oil, are top of my list. It is however, the sweet cakes made with honey that appeal most to my insatiable sweet tooth. Greek honey is special and I believe this is the reason that so may recipes pay homage to it.
A friend from my childhood who now lives in Greece, Vicky, gave me this recipe. It has become one of my favourites. I use my homemade cream cheese and homegrown lemons to make it and enjoy every bite to the last crumb. It is the perfect dessert to end your Greek feast on a high note.

Preheat the oven to 180C.

Crust
1 cup flour
1/4 cup sugar
pinch of salt
1t grated lemon rind
1/4 cup butter
1 egg

Place the all the ingredients in a food processor, except the egg. Blend until it forms crumbs. Add the egg and pulse to combine. Roll out the pastry and line the bottom of a 20cm springform pan.

Filling
1/4 cup flour
1/2 cup sugar
1/2 cup currents
1/2 cup honey
3 cups cream cheese
1t grated lemon rind
1/2t vanilla extract
pinch of salt
4 eggs separated

Mix the flour and sugar. Beat the egg whites until stiff. Lightly beat the egg yolks and add the vanilla and cream cheese. Add to the rest of the ingredients and mix well. Add the egg whites a little at a time until incorporated. Pour into the crust

Topping
1 cup finely chopped almonds
1/4 cup sugar
1t ground cinnamon

Mix together and sprinkle over the  filling. Bake at 180C for an hour. Remove from the oven, allow to cool. Chill for at least 4 hours.

To Serve
1/2 cup whipped cream
1T honey
Lemon slices
Whole almonds

Add the honey to the cream. Remove the cake from the baking tin. Decorate with the cream, lemon slices and almonds.

PS according to wikipedia "The earliest attested mention of a cheesecake is by the Greek physician Aegimus, who wrote a book on the art of making cheesecakes"