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.
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.
Combine sugar, lemon juice, and cream cheese in a food processor, and process until smooth. Add yogurt and rose water; process until combined.
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.
Preheat grill to medium-high heat.
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.
The cheesecakes themselves were simply delicious, and the recipe was easy to follow. However, I couldn't find all of the ingredients. Sheep's milk isn't sold in large grocery stores, and even a specialty store nearby only had goat's milk yogurt. I used greek as a substitute and it worked out fine. I also used vanilla instead of rose water.
I tried this recipe because figs are in season, but the figs I bought were mushy, so I made a plum compote instead, which was delicious and a crowd pleaser.
This is a good basic recipe, but I had to make a lot of changes.
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