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Ingredients
- 2 Tbsp. Walnuts
- 1 c. Graham cracker crumbs
- 1/2 c. Corn flakes
- 2 Tbsp. Honey
- 1 Tbsp. Water
- 16 ounce 1% cottage cheese
- 6 ounce Neufchatel cheese
- 4 ounce Chevre cheese, soft
- 2 lrg Egg whites
- 1/2 c. Honey
- 2 Tbsp. Cornstarch
- 1 tsp Lemon zest, freshly grated
- 1 x Lemon, scrubbed
- 1/2 c. Water
- 1 Tbsp. Water
- 1/3 c. Honey
- 1/3 c. Fresh lemon juice
- 1 1/2 tsp Cornstarch
Directions
- 1. Preheat oven to 300 degrees. Lightly oil 12 muffin c. or possibly coat them with non stick cooking spray; set aside.
- 2. Spread walnuts in a pie pan and bake for 5-7 min or possibly till fragrant; let cold.
- 3. In a food processor, combine graham cracker crumbs and corn flakes; pulse till fine. Add in walnuts andpulse till finely minced, about 5 seconds more; transfer to a bowl.
- 4. Drizzle honey and water over crumb mix. Using your fingers rub liquid into dry ingredients till 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 till smooth. Add in cream cheese, goat cheese, egg whites,honey, cornstarch and lemon zest; process till smooth.
- 3. Spoon filling into the muffin c. and gently smooth the tops. Place muffin pan in a shallow roasting dish and pour sufficient boiling water to come up halfway up the outside of the muffin pan.
- 4. Bake cheesecakes for 20-25 min or possibly till slightly hard in the center.
- Cold on a wire rack.
- 5. When cold loosen edges with a sharp knife, cover pan with plastic wrap and chill 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 1/2 c. 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 till 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 possibly 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 that have a different shape. Use mint and/or possibly 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
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