Greek Cheesecake

           Shortbread, See Recipe

    1/2 lb Feta Cheese                       1/2 c  Honey
    1/2 lb Farmers Or Ricotta Cheese           5 lg Eggs
    1/2 lb Swiss Cheese, Mild *
      2 tb Honey                               1 ts Cinnamon, Ground

  * The Swiss Cheese should be very finely grated.

  Preheat the oven to 325F.  Press the feta and ricotta cheese
  through a sieve.  In a large mixing bowl, beat together the cheeses
  and honey until smooth.  Add the eggs, one at a time, beating well
  after each addition. Pour the mixture into the prepared crust.
  Prepare the topping. Drizzle the honey over the cake, then dust with
  the cinnamon.  Bake the cake for about 55 minutes, or until set.
  Cool to room temperature, then chill.
  
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  Shortbread Crust

   1.50 c  Unbleached Flour; Sifted         1.00 x  Sugar; Granulated, *
   1.00 ea Egg; Large, Separated, **        0.50 c  Butter; Softened, ***
 
  * Use from 1/4 to 1/3 cup of granulated sugar. (To Taste.) 
  ** Separate the large egg and lightly beat the yolk. 
  *** Use only sweet cream, unsalted butter in this recipe.  
      NO MARGARINE.

  Preheat the oven to 400 degrees F.  Working on a large flat surface, such
  as a pastry board, place the flour and the sugar in the center of the
  surface and mix together.  Form a small depression or well in the center of
  the mound.  Add the beaten egg yolk and the softened butter to the well,
  ten blend these with the dry mixture.  Mix the ingredients thoroughly using
  your hands -- there's no substitute for warm hands. Shape the dough into a
  ball and wrap in plastic wrap.  Chill for at least 10 minutes. Roll out the
  dough to a thickness of about 1/4-inch.  You should have a circle of about
  11 inches in diameter.  For best results, roll out your dough between 2
  sheets of waxed paper, then peel away the paper and cut the crust in a
  9-inch circle.  Place the circle inside a 9-inch springform pan. Prick the
  crust several times with a fork to keep the crust from puffing up during
  the baking.  Place the springform pan in the oven and bake for 15 to 20
  minutes, or until light brown.  Allow to cool. Using the leftover dough,
  line the sides of the springform pan. Press the dough against the sides of
  the pan, smoothing it so as to have a continuous layer of crust all the way
  around the sides of the pan.  Make sure that the side crust meets the
  bottom crust all the way around.  Brush the reserved egg white onto the
  shell, covering the bottom and sides. This will seal the dough and keep it
  from becoming soggy.  Set aside until ready to use.