Lemon honey chevre cheesecakes

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Walnuts
1 cup Graham cracker crumbs
½ cup Corn flakes
2 tablespoons Honey
1 tablespoon Water
16 ounces 1% cottage cheese
6 ounces Neufchatel cheese
4 ounces Chevre cheese; soft
2 larges Egg whites
½ cup Honey
2 tablespoons Cornstarch
1 teaspoon Lemon zest; freshly grated
1 Lemon; scrubbed
½ cup Water
1 tablespoon Water
⅓ cup Honey
⅓ cup Fresh lemon juice
1½ teaspoon Cornstarch

Directions

CRUST

FILLING

LEMON HONEY SAUCE

1. Preheat oven to 300 degrees. Lightly oil 12 muffin cups or coat them with non stick cooking spray; set aside.

2. Spread walnuts in a pie pan and bake for 5-7 minutes or until fragrant; let cool.

3. In a food processor, combine graham cracker crumbs and corn flakes; pulse until fine. Add walnuts andpulse until finely chopped, about 5 seconds more; transfer to a bowl.

4. Drizzle honey and water over crumb mixture. Using your fingers rub liquid into dry ingredients until it holds together when pressed. Divide among prepares muffin tins and gently press into an even layer; set aside To Make the filling:

1. Put a kettle of water on to boil 2. In a food processor process cottage cheese until smooth. Add cream cheese, goat cheese, egg whites,honey, cornstarch and lemon zest; process until smooth.

3. Spoon filling into the muffin cups and gently smooth the tops. Place muffin pan in a shallow roasting dish and pour enough boiling water to come up halfway up the outside of the muffin pan.

4. Bake cheesecakes for 20-25 minutes or until slightly firm in the center.

Cool on a wire rack.

5. When cool loosen edges with a sharp knife, cover pan with plastic wrap and refrigerate overnight. * will keep for 2 days in the fridge.

6. To serve, invert the pan and place the cheesecakes on individual serving plates. Drizzle with lemon honey sauce and garnish with mint.

To Make Lemon Honey Sauce

1. With a vegetable peeler remove long strips of the zest (without the pith) from the lemon, cut into julienne.

2. In a small non reactive saucepan combine ½ cup water, honey and lemon juice; bring to a boil over medium heat.

3. In a small bowl combine remaining 1 Tbsp water and cornstarch; whisk into simmering sauce and stir constantly until sauce is clear and slightly thickened; sitr in lemon zest. * The sauce will keep covered in the fridge for up to 3 days. Reheat or serve at room temperature.

Notes: For a more elegant look (as shown in the Magazine), use individual ceramic oven proof ramekins instead of muffin tins which have a different shape. Use mint and/or candied violets in the center of each cake for an elegant garnish. Three red raspberries would place in the center with some mint leaves would also look and taste wonderful.

Will be trying this for Easter 1998 Formatted and Busted by RecipeLu <recipelu@...> Recipe by: Eating Well Magazine - March 1998 Posted to recipelu-digest by RecipeLu <recipelu@...> on Mar 22, 1998

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