Combine graham cracker crumbs, 2 tbs granulated sugar, melted butter and 1/4 tsp salt in a medium bowl. Stir until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the back of a measuring cup or a flat-bottomed glass to compact it firmly.

Bake the crust for 8–10 minutes until set and slightly golden. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 160°C (325°F).

Filling (Xinomizithra cheesecake filling)

Prepare Xinomizithra

If your Xinomizithra is very wet, place it in cheesecloth over a sieve for 30–60 minutes to drain excess whey. The cheese should be soft but not watery.

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the drained Xinomizithra and room-temperature cream cheese together on medium speed until smooth and uniform, about 2–3 minutes. Scrape down the bowl as needed.

Add 1 cup granulated sugar, vanilla extract, lemon zest, lemon juice and 1/4 tsp salt. Beat on low to medium speed until sugar is incorporated, about 1 minute.

Add the eggs one at a time, beating just until combined after each addition. Do not overbeat—avoid incorporating excessive air to keep the cheesecake from cracking.

Sprinkle in the tablespoon of flour (or cornstarch) and add the heavy cream. Mix on low speed until just combined and the batter is smooth, about 20–30 seconds. Scrape down the bowl and fold gently by hand once to ensure uniformity.

Pour the filling over the cooled crust in the springform pan and smooth the top with an offset spatula.

Place the filled pan on a rimmed baking sheet. Bake at 160°C (325°F) for 45–55 minutes, or until the edges are set and the center still slightly jiggles (it will firm as it cools). Avoid opening the oven during the first 30 minutes.

When done, turn off the oven, crack the oven door and leave the cheesecake inside for 30 minutes to cool gradually (this helps prevent cracking).

Remove the cheesecake from the oven and run a thin knife around the edge to loosen it from the pan sides. Let cool to room temperature on a wire rack, then refrigerate (uncovered) for at least 4 hours, preferably overnight, until fully set.

Optional topping (Honey & walnut)

Combine the honey, chopped walnuts and ground cinnamon in a small bowl. If the honey is very thick, gently warm it for 10–15 seconds in the microwave to loosen (do not overheat).

When ready to serve, release the springform and transfer the cheesecake to a serving plate. Spoon the honey-walnut mixture over the top or serve on the side. Slice with a sharp knife wiped between cuts for clean slices.