2008: Labne-and-Ricotta Cheesecakes w/Rice, Nut & Raspberry Relish

BY EGGBEATER (eggbeater.typepad.com)
(makes 4 servings)

FOR THE CHEESECAKES:
Butter, for greasing ramekins
Raw sugar, for dusting ramekins
3eggs
2tbsps +1tsp sugar
Pinch of fine sea salt
¼cup + 3tbsps whole-milk ricotta
1 cup labne
FOR THE RELISH:
½cup raw almonds, lightly toasted & chopped
½cup raw pistachios, very lightly toasted & chopped
½cup cooked jasmine rice, at room temp
½cup finely diced fennel
3tbsps finely diced
candied ginger
2 3-inch-long strips lemon rind, minced
20 cumin seeds, toasted & chopped
2tbsps pistachio oil
3tbsps almond oil
2tbsps raw sugar, + more to taste
1 pint raspberries.

Directions:

FOR THE CHEESECAKES:

1. Preheat the oven to 300F. Butter 4 3/4-cup ramekins & dust with raw sugar.

2. In a bowl, whisk the eggs, then beat in the sugar, salt, ricotta & labne until smooth, doing your best not to incorporate air into the mixture.

3. Fill the ramekins with the mixture, place on a baking sheet & bake until puffed around the edges & just set in the center, 15-25min. Cool on a rack, then refrigerate until chilled.
FOR THE RELISH:

4. In a bowl, stir together the almonds, pistachios, rice, fennel, ginger, lemon rind & cumin.

5. Add the oils & fold lightly to coat.

6. Add the sugar & stir once more. Taste, adding more sugar if desired.
TO SERVE:

7. run a hot paring knife around the edge of each of the cheesecakes & invert onto individual serving plates. (A little tapping may be necessary.)

8. Fold the raspberries into the relish, crushing them lightly, then spoon a little relish onto each plate, reserving the extra for another use (like your morning yogurt).

http://www.nytimes.com/2008/07/20/magazine/20food-t-003.html?ref=dining