allene's southwest cheesecake

Categories
None
Yield
1 Servings
MeasureIngredient
1 cup Graham cracker crumbs
½ cup Mesquite meal
6 tablespoons Melted butter or margarine
⅔ cup Mesquite or clover honey; divided
½ teaspoon Ground cinnamon
3 packs (8-oz.) cream cheese; softened
2 teaspoons Pure vanilla extract
3 larges Eggs
1 cup Sour cream
  Prickly Pear Glaze; (recipe below)
Ripe; unblemished peaches
¾ cup Apple juice
2 tablespoons Cornstarch
¾ cup Prickly pear nectar
¼ cup Mesquite or clover honey; (up to 1/3)

PRICKLY PEAR GLAZE

Maryellen: Here are some recipes from Native Peoples Magazine, using mesquite meal. I got these from their web site:

Preheat oven to 350øF. In a mixing bowl, combine graham cracker crumbs, mesquite meal, butter, 1 tablespoon honey, and cinnamon. Using fingers, press mixture evenly on bottom and half way up sides of 9-inch spring-form pan. Set aside.

In large mixing bowl, with mixer at high speed, beat cream cheese, remaining honey, and vanilla until creamy. Beat in eggs, one at a time, mixing well. Stir in sour cream. Pour batter into crust; bake 50 to 60 minutes, until center sets. Turn off oven, leaving door slightly ajar.

Leave cake in oven 1 hour; remove and allow to cool. Chill at least 2 hours; then prepare glaze and peel and slice peaches. Arrange peaches on top of cake and spoon over glaze. Return to refrigerator until ready to serve. Makes 8 to 10 servings.

Prickly Pear Glaze: Combine ¼ cup apple juice and cornstarch. In saucepan, combine remaining apple juice, prickly pear juice, and honey.

Stir over medium heat until honey melts. Add cornstarch mixture and stir until mixture boils, thickens, and turns clear. Cook one minute and set aside to cool slightly.

Posted to FOODWINE Digest by Anne Goldberg <anne-goldberg@...> on Feb 4, 1998

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