Mon Nov 14, 2011 7:05 pm
Lemon Honey Chevre Cheesecakes
2 Tablespoons walnuts
1 cup Graham cracker crumbs
1/2 cup Corn Flakes
2 Tablespoons honey
1 Tablespoon water
16 oz cottage cheese
6 oz Neufchatel cheese
4 oz Chevre cheese, soft
2 large egg whites
1/2 cup honey
2 Tablespoons cornstarch
1 teaspoon lemon zest, freshly grated
LEMON HONEY SAUCE
1 lemon, scrubbed
1/2 cup water
1 Tablespoon water
1/3 cup honey
1/3 cup fresh lemon juice
1 1/2 teaspoons cornstarch
Preheat oven to 300 degrees F. Lightly oil 12 muffin cups or coat them with non stick cooking spray and set aside.
Spread walnuts in a pie pan and bake for 5-7 minutes or until fragrant, then let cool.
In a food processor, combine graham cracker crumbs and corn flakes, pulse until fine. Add walnuts and pulse until finely chopped, about 5 seconds more, then transfer to a bowl. Drizzle honey and water over crumb mixture. Using your fingers rub liquid into dry ingredients until it holds together when pressed. Divide among prepared muffin tins and gently press into an even layer, then set aside.
To Make the filling:
Put a kettle of water on to boil.
In a food processor process cottage cheese until smooth. Add cream cheese, goat cheese, egg whites,honey, cornstarch and lemon zest, process until smooth. 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. Bake cheesecakes for 20-25 minutes or until slightly firm in the center. Cool on a wire rack. When cool loosen edges with a sharp knife, cover pan with plastic wrap and refrigerate overnight (will keep for 2 days in the fridge).
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
With a vegetable peeler remove long strips of the zest (without the pith) from the lemon, cut into julienne.
In a small non reactive saucepan combine 1/2 cup water, honey and lemon juice, bring to a boil over medium heat.
In a small bowl combine remaining 1 Tablespoon 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, 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.