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1/4 cup sugar
1/2 teaspoon cinnamon

Butter a 9-inch cake pan and
line with parchment paper. Com-
bine walnuts, sugar and cinna-
mon in the bowl of a food
processor. Process until finely
ground. (Alternative to food
processor: Chop nuts fine and mix
with sugar and cinnamon.) Press
over the bottom of the cake pan.
Preheat the oven to 350 degrees.

ilmericanaki
Fireplace Distributors

Cheese Filling
2 pound all-natural cream cheese
1/2 cup sour cream
3/4 cups flavorful honey
1 tablespoon sugar

10622 Northend • Oak Park, Michigan
Tel. (810) 547-6777 • Fax (810) 547-6678

4 large eggs
grated zest of 1 lemon (about 1

teaspoon)
grated zest of 1 orange (about 2
teaspoons)
1 teaspoon vanilla extract

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130

thick batter. In a separate bowl
with clean beaters, beat the egg
whites until foamy. Add remain-
ing 2 tablespoons sugar and beat
until stiff peaks form. Stir 1 cup
of whites into the fruit batter to
lighten, then fold in remaining
whites.
Spoon batter into prepared
tube pan and bake at 325 degrees
for 40-45 minutes. Cake tester in-
serted should come out clean and
the top should be springy to the
touch. Cool cake on rack for 10
minutes. Top with another rack,
invert, and lift off pan. Peel off
paper. Cool completely. Wrap in
a bourbon-soaked dishtowel and
set in an airtight plastic contain-
er to age.
Makes 8 or more servings.

(Dairy)
Crust
2 cups walnuts, toasted

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GREEK HONEY
CHEESECAKE

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Food

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353-1300

Combine the cream cheese and
sour cream in the bowl of an elec-
tric mixer. Beat at medium speed
with the paddle attachment,
scraping the sides of the bowl and
the paddle often, until smooth.
(Alternative to paddle attach-
ment: Beat by hand or use mix-
er on very low speed to avoid
bubbles in batter.) Add the
honey and sugar and continue
beating until there are no lumps.
Add eggs one at a time. Then
add zests and vanilla and mix
well. Pour over the crust in the
prepared pan. Put the cake pan
in a large baking pan and add
enough water to come halfway up
the side of the cake pan. Bake at
340 degrees until barely set,
about 25 minutes. Turn the oven
of and leave the cake in the oven
with door ajar for 1-2 hours to
prevent the cake from splitting
on top. Wrap the cake pan in
plastic wrap and refrigerate
overnight to allow the cake to
firm up. To remove the cheese-
cake from the pan, line a cookie
sheet with plastic wrap. Then dip
the pan in a hot-water bath and
turn the cake out onto the pre-
pared sheet. Then invert onto a
serving plate.
Serves 10-12.