I have some thrilling news to share. If you know me, you probably know that I’m pretty reserved and don’t really like talking about myself. I’d rather talk about you…ask you how your day was, how is the family, what is the best thing you ate recently?
Anyway, I’ll just be out with it…
I’m working on my first cookbook!!
It’s a Middle Eastern cookbook, focusing on Levantine cuisine in general and Syrian cuisine in particular, with about 100 recipes. It’s being published by Tuttle Publishing, a wonderful publisher with a long history of gorgeous cookbooks, and is expected out in fall 2012 or spring 2013. For those of you who like cookbooks with tons of pretty pictures, rest assured that this one will be full of them. :)
With news like this, Mike and I had to have a little celebration…and what could be more celebratory than cheesecake? I had to get creative when I came up with this recipe because I only wanted to make enough for two servings, and also, I didn’t have any Neufchatel or cream cheese in the house (which is typically the base of most cheesecakes). A custardy Greek yogurt filling stood in quite nicely, and this ended up being a delicious little cake. Make it today to celebrate something in your life.
I just wanted to say thank you to all of you who read my blog! Your messages, comments, and emails encourage and inspire me to no end. Without this blog and all of you, I never would have dreamed of writing my own cookbook. xoxo, Faith
- ¼ cup crushed crackers (I used 6 saltine crackers)
- 1 tablespoon butter, melted
- ½ teaspoon sugar
- ¾ cup (175 g) plain, low-fat Greek yogurt
- 1 large egg
- ½ teaspoon lemon juice
- 5 tablespoons (60 g) sugar
- 1 tablespoon cornstarch
- 1 pinch salt
- 1 teaspoon pure vanilla extract
- Anything you like, such as jam, chocolate sauce, caramel, etc. (I used strawberry preserves)
- Butter, to grease the pan
- Preheat oven to 350F. Lightly grease a 4-inch diameter springform pan with butter.
- Combine all crust ingredients in a small bowl. Pour into the prepared pan and lightly press down with your fingers. Bake until lightly browned, about 7 minutes.
- Combine all filling ingredients (except the vanilla) in a medium-sized, thick-bottomed saucepan. Bring to a simmer over medium heat, whisking constantly. Once simmering, it will take about 1 minute to thicken to a stiff pudding consistency; when it does that, turn the heat off and whisk in the vanilla.
- Pour the filling into the pre-baked crust and bake 20 minutes.
- Turn the oven off and let the cake cool completely in the oven.
- Once completely cooled to room temperature, refrigerate the cake 2 hours to chill.
- Let the cake sit at room temperature for 30 minutes before serving. Right before serving, top with any topping you like.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
This cheesecake is insanely delicious and super easy to make. I doubt I’ll bother buying a store bought one again.
Congratulations! How exciting, can’t wait to see it :)
Oh Faith, I’m absolutely thrilled to pieces for you!! HOORAY! HOORAY! Can’t wait to read it and cook from it. :-)
Congratulations! Huge news – can’t wait to see the book when it comes out.
SUCH exciting news! Congrats on a much deserved opportunity Faith!
that is sooooo awesome :) well done
WOW WOW WOW!!!!
:)
I like your blogs new look to :)
hugs
Betty Bake x
Wow…that is terribly exciting news!!! You must be thrilled!! Congratulations, and by the way, your cheesecake looks gorgeous! I don’t usually make cheesecake because I rarely use cream cheese, but I definitely would make this since it’s made with Greek yogurt. Using saltine crackers for the crust sounds extremely interesting! I’ll bet the bit of saltiness adds an interesting dimension. Finally, I love that it’s a recipe for two because I’m always looking for dessert recipes that don’t make huge quantities. So thanks for sharing this and I hope you’ll keep us all informed when your cookbook comes out because I’d love to buy a copy. My husband and I enjoy Middle Eastern food and I still don’t have a cookbook for this type of cuisine. I’ll hold off for yours. :)
Okay…how am I JUST finding out about this?!?! CONGRATS!!!! :))
Congratulations!
Congrats Faith! That’s wonderful news! I’ll try to pop in more often to see how it’s going. :)
~ingrid
Congratulations on your cookbook Faith, put me on the pre-order list because I know I’m going to want it the day it’s available. I’m loving these pretty cheesecakes for two;-)
I’d be celebrating with a luscious cheesecake too…yum…one of my favourite desserts.
A cookbook with loads of photos…just the way it should be…congrats my dear…well deserved.
Here’s wishing you the patience and stamina you’ll need going forward. If anyone can pull it off…you certainly can ;o)
Ciao for now,
Claudia
Congratulations!!!!!! How exciting! =)
Owwhhh, I want an autographed copy dear Faith. That is really fabulous news. A big hearty hug & congratulations to you. Love the little cheesecake too :)
it’s about time, faith! speaking of faith, i have a lot of it in you and your abilities–good luck!
Congratulations on your cookbook, Faith! You have found a niche with Syrian cuisine and I know your book will be beautifully delicious. I could celebrate my daughter being home from college with your luscious cheesecake, but I’d need to make it for 3 :) Have a great weekend!
Hi Faith!
Gosh it’s been ages! Still loving every single one of your recipes though. Whenever I catch a spare minute or two, I stalk through your blog (in a non-creepy way of course lol). So wonderful that you’re writing a cookbook! It will surely be an amazing one and can’t wait till it’s out! So fantastic of you to take on such an endeavour. Like I’ve always said, you take amazing photos and I’m sure your cookbook will be full of many mouthwatering shots! Cheesecake looks AMAZING. Mike it a very lucky man ;).
Congrats on the book! Did you approach them or vice versa? Great recipe theme too! So happy for you!
A cookbook! That’s wonderful! I can’t wait to see it. Will you inscribe one to us when it’s ready? (You’re right, it really is all about me… ha, ha, ha.)
This cheescake for two idea is a brilliant one. I have this super cheescake recipe which I never make because it is huge and we (really I) always overdo eating it. Hegui isn’t a sweets person. I’m going to look for a 4-inch pan.
CONGRATS! Once again, I read this on my phone and had to come back and comment. So happy for you! It sounds like a fabulous cookbook theme, and I can’t wait to get my hands on a copy! Now, the wait… :)
Dear Faith, this is an awesome news. Congratulations on your cookbook! What a tasty treat to celebrate this special occasion! Best wishes :)
Congratulations Faith! I’m so happy for you! And the cheesecake looks amazing…
This looks yummy….you have a lovely blog…I am having a giveaway in my blog..Y dont you check and join that
http://yummytummy-aarthi.blogspot.com/2011/05/chocolate-recipe-and-chocolate.html
How exciting for you..and all of us! Congrats! I’d love to buy your cookbook! ;) Your cheesecake looks wonderful…terrific photos!