Fwd: Sweet Savvy #242 - Green Honey Cheesecake

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debraTo: cyndikrallSent: 4/3/2009 3:51:40 A.M. Pacific Daylight TimeSubj: Sweet Savvy #242 - Green Honey Cheesecake

 

 

3 April 2009 Greetings! I'm still on my extended stay in San Francisco, without recipes or a kitchen, so this week another "rerun" of a favorite recipe many of you probably haven't seen. I should be back in my kitchen in two weeks... I remember reading a recipe a while back for a Greek Easter Cheesecake that was made basically from ricotta cheese with honey poured on top. I couldn't find that recipe, but managed to make a very delicious version on my own. There is no sweetener in the cheesecake itself--all the sweetness is in the honey (or other sweetener) poured on top. In this way, your taste buds get the full intensity of the sweetness without it being diluted thoughout the cheese, providing a clear contrast between the sweet and the creamy that is quite enjoyable. Also, by adding the honey after the cheesecake is baked, you can get the full health benefits of eating the honey raw (if you use raw honey, that is!). This cheesecake is very light and fluffy. I enjoyed mixing it with a wooden spoon, just as it was mixed centuries ago, before electric appliances. Greek Honey Cheesecake makes one 7" cheesecake (or you can make it in a larger pan and it will be flatter) 1 large whole-grain tortilla (or a recipe of cookie crumb crust) 3 cups ricotta cheese1/4 cup buttermilk2 tablespoons whole wheat pastry flour3 large eggs, well beaten1 teaspoon vanilla

raw honeyfreshly grated nutmeglong strands of lemon zest

1. Preheat the oven to 325 degrees F. 2. Line the bottom of a 7" springform pan with the tortilla 3. Place ricotta cheese, buttermilk, flour, eggs and vanilla in a large mixing bowl and beat together with a wooden spoon until very smooth. 4. Pour the mixture into the tortilla-lined pan. 5. Bake the cheesecake for about 1 hour and 15 minutes, or until set. Check at about an hour and see how it is doing. It should feel firm to the touch and be slightly golden around the edges. 6. Cool to room temperature, then chill. 7. Just before serving, pour raw honey over the top (to taste--I used about a 1/2 teaspoon for my serving), then garnish with nutmeg and lemon zest. Other Toppings * Use any liquid sweetener instead of honey. Maple syrup would be delicious, agave nectar would be a good low-glycemic substitute that has a honey-like flavor. * Top with fruit sauce. You can make a quick fruit sauce by melting any flavor fruit-sweetened fruit spread with water to your desired consistency. Pour it over the cheesecake warm or cold. * Top with fresh fruit or a quick fresh fruit sauce. Puree any fresh or frozen fruit in a blender or food processor and add any sweetener of your choice to taste.

 

 

for more recipes and information on sweeteners and health, visitsweetsavvy.com got a question? want to share a recipe?, visitSweet Savvy Q & A Blog links to websites that sell natural sweeteners

 

SWEET SAVVY ~ NATURAL SWEETENER RECIPES is a weekly sampling of scrumptious sweets from Debra Lynn Dadd. All recipes are made only with natural sweeteners ~ no refined white sugar or artificial sweeteners. All ingredients mentioned can be purchased at natural food stores. more... The intention of this newsletter is to introduce readers to natural sweeteners of all kinds. The only intent is to show how natural sweeteners can be used to make a variety of favorite sweets. If there are ingredients in these recipes you choose not to eat, please make the appropriate substitutions. © copyright 2007 Debra Lynn Dadd.

 

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