Recipe - Lemon Honey Chevre Cheesecakes

CRUST
2 tablespoon Walnuts
1 cup Graham cracker crumbs
One half cup Corn flakes
2 tablespoon Honey
1 tablespoon Water

FILLING
16 ounce 1% cottage cheese
6 ounce Neufchatel cheese
4 ounce Chevre cheese; soft
2 lg Egg whites
One half cup Honey
2 tablespoon Cornstarch
1 teaspoon Lemon zest; freshly grated

LEMON HONEY SAUCE
1 Lemon; scrubbed
One half cup Water
1 tablespoon Water
1/3 cup Honey
1/3 cup Fresh lemon juice
1 One half teaspoon Cornstarch

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 57 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 2025 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 One half 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@recipelu.com

Recipe by: Eating Well Magazine March 1998

Posted to recipeludigest by RecipeLu recipelu@geocities.com on Mar 22,
1998