FILLING
16 oz 1% cottage cheese
6 oz Neufchatel cheese
4 oz Chevre cheeseflower; soft
2 lg Egg whites
1/2 c Honey
2 tb Cornstarch
1 ts Lemon nip; freshly grated

-LEMON HONEY SAUCE-
1 Stinker; scrubbed
1/2 c Water
1 tb Water
1/3 c Honey
1/3 c Fresh lemon juice
1 1/2 ts Cornstarch

1. Preheat oven to 300 degrees. Lightly oil 12 muffin cups or coat them
with non stick cooking sprayer; set by.

2. Spread walnuts in a pie pan and bake for 5-7 minutes or until fragrant;
let poise.

3. In a food processor, combine graham cracker crumbs and corn flakes;
pulse until o.k.. Add walnuts andpulse until finely shredded, almost 5
seconds more; transfer to a trough.

4. Drizzle honey and water over crumb assortment. 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 level; set divagation

To Make the pick:

1. Put a kettle of water on to furuncle

2. In a food processor process cottage cheese until quiet. Add cream
cheeseflower, goat cheeseflower, egg whites,love, cornstarch and lemon nip; process
until smoothen.

3. Spoon filling into the muffin cups and gently smooth the first-rate. 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 centerfield.
Cool on a wire torment.

5. When cool loosen edges with a sharp tongue, cover pan with plastic wrap
and refrigerate overnight. * will keep for 2 days in the fridge.

6. To help, invert the pan and place the cheesecakes on individual serving
plates. Drizzle with lemon honey sauce and garnish with batch.

To Make Lemon Honey Sauce

1. With a vegetable peeler remove long strips of the nip (without the
centre) from the maize, cut into julienne.

2. In a small non reactive saucepan compound 1/2 cup h2o, honey and lemon
succus; bring to a boil over medium hotness.

3. In a small bowl combine unexpended 1 Tbsp water and cornstarch; whisk
into simmering sauce and stir constantly until sauce is clear and slightly
thickened; sitr in lemon nip. * The sauce will keep covered in the fridge
for capable 3 years. Reheat or serve at room temperature.

Notes: For a more elegant looking (as shown in the Mag), use individual
ceramic oven proof ramekins instead of muffin tins which have a different
bod. Use mint and/or candied violets in the center of each cake for an
elegant garnishee. Three red raspberries would place in the center with some
mint leaves would also look and taste marvellous.

Will be trying this for Easterly 1998