Hello Steve,
Thank you for posts the recipe here.
Addison
O. Addison Gethers
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----- Original Message -----
From: Steve Boodram
To: Undisclosed-Recipient:;
Sent: Wednesday, October 08, 2008 1:09 PM
Subject: {dbilg} Recipe: Greek Yogurt Cheesecake with Ouzo-Poached Figs
Kochilas
This tangy yogurt cheesecake is topped with ouzo-poached figs inspired by
sikomaida, a traditional delicacy from Corfu made with dried figs macerated and
kneaded with ouzo and pepper, which are formed into disks and dried in chestnut
leaves. It's also delicious with seasonal fruits, fresh or dried and poached,
or with whole preserves.
Ingredients:
Crust
15 plain Melba toasts (about 4 ounces; not Melba "snacks")
1/3 cup walnut halves
2 tablespoons extra-virgin olive oil
2 tablespoons sugar
Cheesecake
14 ounces reduced-fat (Neufchâtel) cream cheese
1 cup sugar
2 1/2 cups low-fat or nonfat plain Greek yogurt (see Ingredient Note)
7 large egg whites
1 teaspoon cinnamon
Topping
16 whole dried figs
2 cups warm water
1/2 cup ouzo , Mavrodaphne or port wine (see Ingredient Note)
2 rose geranium leaves , plus more for garnish (optional; see Ingredient
Note)
1 cinnamon stick
1 3-inch strip orange zest
1/2 cup sugar
Steps:
1: To prepare crust: Preheat oven to 325°F. Put a kettle of water on to heat
for the water bath. Coat a 10-inch springform pan with cooking spray; tightly
wrap the bottom and outside with a double layer of foil.
2: Process Melba toasts and walnuts in a food processor until fine crumbs
form. Transfer to a medium bowl. Add oil and 2 tablespoons sugar and toss until
evenly moist. Press the crumb mixture into the bottom of the pan. Bake until
lightly browned, about 10 minutes. Transfer to a wire rack and let cool to room
temperature, about 30 minutes.
3: To prepare cheesecake: When the crust is almost cool, beat cream cheese
and 1 cup sugar in a large mixing bowl with an electric mixer until smooth. Add
yogurt, egg whites and cinnamon; beat until well blended. Pour the batter over
the cooled crust.
4: Place the cheesecake in a roasting pan and pour in enough boiling water to
come 1 inch up the outside of the springform pan. Bake the cheesecake in the
center of the oven until set around the edges but the center still jiggles,
about 45 minutes. Turn off the oven and let the cheesecake sit in the oven with
the door ajar for 1 hour. Let cool on a wire rack for 1 hour more.
5: To prepare topping: Meanwhile, place figs in a small bowl, cover with warm
water and let soak for 1 hour.
6: Strain the figs, reserving the soaking water. Strain the soaking water
into a medium saucepan. Add ouzo (or wine); bring to a boil over high heat. Add
geranium leaves (if using), cinnamon stick, orange zest and the figs. Reduce
the heat to medium and cook until the figs are plump and the liquid is the
consistency of a thin syrup, 10 to 15 minutes. Remove the figs with a slotted
spoon and set aside to cool. Stir 1/2 cup sugar into the liquid, adjust the
heat to maintain a gentle simmer, and cook until the liquid is reduced by half,
15 to 25 minutes. Discard the geranium leaves, cinnamon stick and orange zest.
Chop the figs and return them to the syrup.
7: Remove the pan sides from the cheesecake. Serve each slice topped with
some of the fig sauce and a rose geranium leaf, if desired.
Ingredient notes:
Greek yogurt is made by removing the whey from cultured milk, which gives
the yogurt an extra thick and creamy texture. Look for it with other yogurt in
large supermarkets. Unstrained regular yogurt cannot be used in its place for
this recipe, but you can strain plain yogurt to give it the same thick texture
as Greek-style yogurt. Line a sieve with cheesecloth and set it over a bowl.
Spoon in 4 cups nonfat plain yogurt and let it drain in the refrigerator until
reduced to about 3 cups, about 2 hours.Ouzo is a sweet Greek liquor with a
pleasant anise flavor;mavrodaphne is a sweet, Greek red wine similar to port;
port is a fortified dessert wine from Portugal. Find ouzo in liquor stores and
Mavrodaphne and port in wine shops and liquor stores.Rose geranium
(Pelargonium) is part of a larger family of "scented geraniums." The edible
leaves impart a delicate rose flavor when added to desserts, beverages and
other foods. The plants can be found near otherherbs at garden centers or in
gourmet food shops when in season.
Steve Boodram
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