Sheep's-Milk Yogurt Cheesecakes with Grilled Figs and Pistachios

Sheep's-Milk Yogurt Cheesecakes with Grilled Figs and Pistachios Recipe
Photo: William Meppem; Styling: Lynsey Fryers
Jane's skills as a pastry chef shine in this stunning dessert. Look for rose water with the extracts in specialty or gourmet stores, or in Indian or Mediterranean food markets. Although it adds a sublime floral essence, you can omit it and substitute 1/2 teaspoon vanilla extract. We call for 3-inch ring molds, but for more drama, go for 1 1/2- to 2-inch molds with high sides.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 333
Fat 16.9 g
Satfat 6.9 g
Monofat 6.4 g
Polyfat 2.5 g
Protein 7.8 g
Carbohydrate 40.1 g
Fiber 2.4 g
Cholesterol 32 mg
Iron 0.9 mg
Sodium 233 mg
Calcium 90 mg

Ingredients

Cooking spray
3/4 cup graham cracker crumbs
2 tablespoons canola oil
1/2 cup superfine sugar
1 1/2 tablespoons fresh lemon juice
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1/2 cup plain sheep's whole-milk yogurt
1 teaspoon rose water
1 1/2 teaspoons unflavored gelatin
1/3 cup water
1 tablespoon pasteurized egg white, lightly beaten
6 figs, halved
2 tablespoons shelled pistachios, coarsely chopped

Preparation

1. Arrange 6 (3-inch) ring molds on a parchment-lined baking sheet. Lightly coat molds with cooking spray. Combine crumbs and oil in a small bowl, stirring with a fork until moist. Gently press 2 tablespoons crumb mixture into bottom of each mold. Chill 30 minutes.

2. Combine sugar, lemon juice, and cream cheese in a food processor, and process until smooth. Add yogurt and rose water; process until combined.

3. Sprinkle gelatin over 1/3 cup water in a small microwave-safe bowl; let stand for 1 minute. Microwave at HIGH 15 seconds, stirring until gelatin dissolves. Stir gelatin mixture thoroughly into yogurt mixture. Fold in egg white. Pour 1/3 cup yogurt mixture over crust in each mold. Chill at least 2 hours or until set.

4. Preheat grill to medium-high heat.

5. Arrange figs, cut side down, on a grill rack coated with cooking spray; grill 2 minutes or until lightly browned and tender. Run a knife around outside edge of each ring mold; remove molds from cheesecakes. Place 1 cheesecake and 2 fig halves on each of 6 dessert plates; sprinkle each serving with 1 teaspoon pistachios.

Jane and Jeremy Strode,

Cooking Light

July 2010
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