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

Sheep's-Milk Yogurt Cheesecakes with Grilled Figs and Pistachios
Photo by William Meppem

Ingredients

  • ½ cup superfine sugar
  • 1 ½ teaspoons unflavored gelatin
  • 1/3 cup water
  • 1 tablespoon pasteurized egg white, lightly beaten
  • ¾ cup graham cracker crumbs
  • 2 tablespoons canola oil
  • 1 teaspoon rose water
  • + 7 more ingredients
    • 6 figs, halved
    • Cooking spray
    • 2 tablespoons shelled pistachios, coarsely chopped
    • 1 (8-ounce) block 1/3-less-fat cream cheese, softened
    • ½ cup plain sheep's whole-milk yogurt
    • 1 ½ teaspoons unflavored gelatin
    • 1 ½ tablespoons fresh lemon juice

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, ...

View full recipe at My Recipes

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