Saturday, February 10, 2007

Lemon Balm Cheesecake

1 cup all-purpose flour
1 pinch salt
3 oz. butter cut into pieces
Preheat oven to 400 degrees.
Sift flour and salt into a bowl.
Rub in butter with fingertips until mix looks like fine breadcrumbs.
Add enough water to make a soft dough.
Roll out to line a 7” quiche dish.
Bake for 15 minutes.
2 oz. butter
2 TBS honey
12 oz. cream cheese
2 eggs beaten
6 tablespoons chopped lemon balm
Reduce oven to 350 degrees.
Beat butter, honey, and cream cheese until soft and creamy.
Beat in eggs, and fold in lemon balm.
Pour filling into pastry case, and bake for 45 minutes until golden and set.
Serve with whipped cream or yogurt.

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