Citrus Cheesecake
Create a cheesecake using citrus since it is at peak flavor this time of year. This recipe can be made a day ahead. Serves 6–8.
Crust *Available in the Lakewinds bulk department.
1 1/4 organic walnuts*
6 tablespoons organic evaporated cane juice (just like sugar)*
1/2 teaspoon sea salt*
1/4 teaspoon ground cloves*
1/2 cup unsalted butter, melted
1 3/4 cups New Morning Honey grahams crackers crumbled
Butter the inside of a large 9" spring form pan. Using a food processor, mix all ingredients except the butter until finely ground, then blend in butter and press onto bottom of pan and up the sides stopping 1" from the top edge.
Filling
40 ounces cream cheese softened
1 2/3 cup organic evaporated cane juice
3 tablespoons organic unbleached flour
2 teaspoons grated orange peel from an organic orange
5 large organic eggs
2 large organic egg yolks
Preheat oven to 500º F. Mix thoroughly the softened cream cheese, sugar, flour and orange peel, then add the eggs and yolks one at a time, mixing well after each addition. Pour filling into crust. Bake for about 10–12 minutes at 500º F until lightly browned, then turn down oven to 200º F and continue baking until set, about one hour. Cool. Loosen edges with a knife before opening spring on pan. Cover and chill overnight.
Sauce
4 cups Lakewood Organic Pomegranate juice
24 ounces frozen raspberries, unsweetened and not drained
1/4 cup organic sugar
1/2 cup Ames Farm honey (Made in Watertown, Minnesota)
Bring pomegranate juice to a boil, reduce heat and simmer until reduced to 1 cup, about 35 minutes. Stir in raspberries and sugar and simmer until reduced to 3 cups, stirring often for about 15–20 minutes. Add honey and continue to simmer. Cool partly, cover and chill until ready to serve.
Soups
The winter months call for heart-warming foods, and soups are the perfect match to make your heart sing. Try these recipes if you need lighter fare or to serve prior to the entrée.