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FareShare Gazette Recipes -- July 2010 - E's


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Eastern Mediterranean Cheesecake

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* Exported from MasterCook *

Eastern Mediterranean Cheesecake

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Volume 13-07 Jul 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup soft unsalted butter -- scant
1/3 cup granulated sugar -- scant
1 tablespoon all-purpose flour
1 cup cottage cheese -- plus 2 tablespoons
8 ounces cream cheese
1/2 cup sour cream -- plus 2 tablespoons
2 tablespoons orange blossom honey
5 eggs -- separated
1 tablespoon orange-flower water
1 teaspoon ground cinnamon
1 tablespoon granulated sugar
2 tablespoons slivered almonds -- to 3 tablespoons

Preheat the oven to 325F. Butter and line a 9-inch springform pan.

Cream together the butter and the sugar until light and fluffy, with the
instrument of your choice (mine's a Kitchen Aid; a handheld electric mixer
would be fine), then add the flour. Gently beat in the cottage cheese and
cream cheeses with the sour cream, and then the honey and egg yolks.
Finally add the orange-flower water.

In a separate bowl, whisk the egg whites until they are stiff but not dry,
and fold them into the cheese mixture. Pour into the pan, and then dust
the top with the cinnamon and granulated sugar and then sprinkle over the
slivered almonds.

Cook in the oven for an hour - it will rise up and crack but that's just
what it does - then turn the oven off and leave the cake in there for
another hour, and it will sink back into the pan.

Take the cheese cake out of the oven and let cool completely in the pan on
a wire rack, before springing it open when you want to eat it.

Serves 6 to 8

Author Note: To be true to this cheesecake's provenance, you would be using
kaymak, a rich, creamy crud cheese made of buffalo milk; I've let you off
with a mixture of cottage cheese, cream cheese and sour cream instead.
Does this make it authentic? I don't know: but it is authentically good.
For me that's enough. I make no claims other than that.

This is not a cheesecake as one might usually expect: there is no cookie
base, no base of any sort indeed; and the taste and texture is similarly
different: there's not that melting, mouth-filling richness, but something
altogether lighter and more flutteringly melting, mouth-filling richness,
but something altogether lighter and more flutteringly fragrant. The
whisked egg whites give it a delicate almost-moussiness; the orange-flower
water, honey and cinnamon provide a light aromatic tang. It needs no
accompaniment: serve just as it is.

Cuisine: "Mediterranean"
Source: "Nigella Fresh by Nigella Lawson, 2010."
S(Formatted by Chupa Babi): "July 2010"

Contributed to the FareShare Gazette by Chupa; July 29, 2010

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 294 Calories; 20g Fat (61.6% calories 
from fat); 13g Protein; 16g Carbohydrate; trace Dietary Fiber; 197mg 
Cholesterol; 286mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Non-
Fat Milk; 3 1/2 Fat; 1 Other Carbohydrates.

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