Creamy Individual Lemon Cheesecakes
This is a wonderful treat to enjoy once in a while. You will need between 12 and 24 small oven-safe containers or jars, depending on their size. I like to use a special mini cheesecake pan with loose bottoms.
½ cup (120ml) (115g) good quality butter, from pastured cows
¼ cup (60ml) fine raw organic sugar
2 cups (500ml) organic desiccated coconut or ground pecan nuts or a mixture of desiccated coconut and ground pecan nuts.
½ cup (120ml) fine raw organic sugar
zest of 1 – 2 lemons
2 packages of cream cheese (250g / 8oz each) at room temperature
2 large eggs, from pasture raised hens, at room temperature
¼ cup (60ml) extra thick cream, from pastured cows
1 ½ tsp (7ml) pure vanilla extract
Lemon Curd Topping:
¼ cup (60ml) (57g) good quality butter, from pastured cows
½ cup (120ml) raw organic sugar
2 big lemons (zest and juice)
3 large eggs, from pasture raised hens.
Preheat the oven to 340 °F/ 170 °C.
Melt the butter.
Mix in the sugar and then the coconut/ ground nuts.
Divide equally between the small oven-safe containers.
Use a spoon to press into the bottom to form a crust.
Use an electric mixer to mix the ingredients in the following order.
First combine the sugar and zest.
Then add the cream cheese, and mix until smooth.
Add eggs one at a time. Scrape down the sides to make sure everything is mixed in well.
Add the thick cream and vanilla and mix until smooth.
Divide the filling between all the containers. Fill only about ¾ full.
Place the containers in a large oven pan and fill with hot water till halfway up the sides of the containers. You won’t be able to do this with the loose bottom mini cheesecake pan, because the water will leak into the mixture.
Bake for 15-30 minutes, depending on the size of the containers.
The edges should appear to be set, while the center will still jiggle a little.
Remove the cheesecakes from the water-bath and let it cool completely. Place in the fridge for at least 5 hours before serving.
Top with lemon curd and serve.
Add water to the bottom of a double boiler.
Place the butter, sugar, lemon zest and lemon juice in the top of the double boiler.
Bring the water to a simmer.
Stir the ingredients occasionally until the butter is melted.
Crack the eggs in a small bowl and whisk well.
Add a few tablespoons of the warm butter mixture to the beaten eggs and mix well.
Gradually mix the egg mixture into the butter mixture while you’re whisking continually to combine.
Continue to whisk the mixture in the double boiler, until the curd thickens.
Pour into a tempered glass bowl. Leave uncovered to cool.
It will be thicker when completely cold.
Store in the fridge until ready to use.
Traditional Indian Coconut Colostrum Pudding (Soyi Posu)
Colostrum milk comes from the first 5 milkings of a cow after she has had a calf. It is very rich in nutrients and is a Super Food for the immune system. It has a long history of use in all traditional cultures.
I found this recipe on an Indian website and adapted it a bit. (http://cuisineindia.wordpress.com/2008/12/12/posu-colostrum-milk-sweet-dish/)
3 cups (750ml) Colostrum Milk (You can add an extra cup of regular raw full cream milk if the colostrum is from the very first milking, because it cooks to an extra stiff consistency)
1 ½ cup (375ml) Desiccated Coconut (unsweetened)
½ – ¾ cup (125 – 180ml) Rapadura (Organic Raw Sugar)
15 Cardamom seeds, powdered in a coffee mill
½ cup (125ml) almonds, grated or chopped
Place the Colostrum Milk, coconut and Rapadura in a medium saucepan.
Cook on a medium heat until it becomes very thick.
Add the cardamom powder and nuts.
Can be served warm or cold.
I was really surprised at how tasty it is. I have to admit that I was a bit skeptical at first…
Makes 8 servings.
Coconut Cream Truffles
1 can of good quality, preservative-free Coconut Cream (400ml)
3 Tbsp (45ml) raw honey
1 Tbsp (15ml) good quality butter
1 – 1 ½ cup (250-350ml) organic fine desiccated coconut (unsweetened)
½ tsp (2.5ml) vanilla
Extra coconut for rolling
Mix coconut cream and honey in a saucepan.
Bring to a boil and then simmer the mixture for about 2 hours, until the mixture is thick and a light caramel color.
Add the butter, coconut and vanilla.
Cook and stir constantly for about 5 minutes until mixture is very thick.
Remove from the stove and let it cool.
Place in fridge for about 2 hours.
Measure about 10ml of mixture and roll into balls. A melon baller works well to measure with.
Roll each ball in coconut.
Store in the fridge or freezer.
Makes 25-30 truffles.