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Ингредиенты
- 1 c. Graham cracker crumbs
- 1/2 c. Mesquite meal
- 6 Tbsp. Melted butter or possibly margarine
- 2/3 c. Mesquite or possibly clover honey, divided
- 1/2 tsp Grnd cinnamon
- 3 pkt (8-ounce.) cream cheese, softened
- 2 tsp Pure vanilla extract
- 3 lrg Large eggs
- 1 c. Lowfat sour cream Prickly Pear Glaze, (recipe below)
- 2 x Ripe, unblemished peaches
- 3/4 c. Apple juice
- 2 Tbsp. Cornstarch
- 3/4 c. Prickly pear nectar
- 1/4 c. Mesquite or possibly clover honey, (up to 1/3)
Инструкции
- Maryellen: Here are some recipes from Native Peoples Magazine, using
- Preheat oven to 350 F. In a mixing bowl, combine graham cracker crumbs, mesquite meal, butter, 1 Tbsp. honey, and cinnamon. Using fingers, press mix proportionately on bottom and half way up sides of 9-inch spring-form pan. Set aside.
- In large mixing bowl, with mixer at high speed, beat cream cheese, remaining honey, and vanilla till creamy. Beat in Large eggs, one at a time, mixing well. Stir in lowfat sour cream. Pour batter into crust; bake 50 to 60 min, till center sets. Turn off oven, leaving door slightly ajar.
- Leave cake in oven 1 hour; remove and allow to cold. Refrigerateat least 2 hrs; then prepare glaze and peel and slice peaches. Arrange peaches on top of cake and spoon over glaze. Return to refrigerator till ready to serve.
- Makes 8 to 10 servings.
- Prickly Pear Glaze: Combine 1/4 c. apple juice and cornstarch. In saucepan, combine remaining apple juice, prickly pear juice, and honey.
- Stir over medium heat till honey melts. Add in cornstarch mix and stir till mix boils, thickens, and turns clear. Cook one minute and set aside to cold slightly.
