Greek cheesecake with honeyed nectarines
Recipe by Forbidden
Base
125g digestive (or coconut) biscuits
60g butter, melted
200g fresh ricotta
60ml honey
2 eggs
80ml plain greek yoghurt
85g Mascarpone cheese
3ml ground cinnamon
Honeyed nectarine
3 butter honey nectarines, stoned and quartered
60ml honey
60g butter
125ml Pistachios, to serve, optional
Prep. Time → 10 min
Cook Time → 25 min
1. Preheat oven to 180C
prepare 6 x 150ml muffin cases
2. place biscuits in bowl of a food processor and process until crushed
3. add butter. Mix together until combined.
4. Divide among muffin cases and press down firmly
5. refrigerate for 30min
6. Place ricotta and honey in clean bowl of food processor and process until smooth
7. add eggs, one at a time, process till combined, add yoghurt, mascarpone and cinnamon and process until combined
8. pour filling into each case until two thirds is full
9. bake until firm, about 20min
10. melt butter in saucepan, add honey and nectarine slices. Fry until caramelized and golden
11. serve
desserts, easy, greek, honey, nectarines, sweet, cheese cake December 13, 2012 08:03
Author Food and Home Entertainment magazine, January 2013 issue
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