Recipe Of The Month

December 2000

Greek Molded Honey Cheesecake

1 1/2 Pounds Ricotta Cheese
2  Tablespoons Honey
1  Tablespoon sweet wine or cream sherry
1/4 Cup  Grated Almonds (see note)
 

Combine the cheese, honey, and wine, beating until well blended.  Butter a 1-quart decorative mold and dust with some of the grated almonds.  Add the rest of the almonds of the cheese mixture, blending thoroughly.  Press the cheese into the mold firmly and evenly.  Run a spatula across the cheese to smooth the surface.  Cover and chill for 24 hours.  To serve, dip  the mold into hot water for a few seconds, then invert on a serving plate.  Surround with fresh strawberries, peaches, or apricots.  Cut into wedges and serve with a portion of fruit.

Note:  Chop almonds, place in work bowl of a food processor, and process until a fine, dry meal is formed (1 to 2 minutes). 

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