INGREDIENTS

INSTRUCTIONS

Preheat oven to 300 degrees. Lightly oil 12 muffin cups or coat them
with non stick cooking spray; set aside. Spread walnuts in a pie pan
and bake for 5-7 minutes or until fragrant; let cool. 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. 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:  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 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 recipelu-digest by
RecipeLu <recipelu@geocities.com> on Mar  22, 1998

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