INGREDIENTS

INSTRUCTIONS

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 1/2 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 recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 22,
1998

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