Bite Size Goat Cheese Walnut Cheesecakes Recipes

GOAT CHEESE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust:
• Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
• To make the filling:
• Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
• Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
• Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote.
• Say cheesecake!
• Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
• Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!

BITE SIZED GOAT CHEESE AND WALNUT CHEESECAKES

Steps:

• Preheat the oven to 350 degrees and butter 18 gem tins (2T each). In a medium bowl, combine the bread crumbs, ground walnuts, melted butter, 1/4 t salt and 1/4 t pepper and stir until thoroughly combined. Spoon a heaping teaspoon of the walnut mixture into each mold and press down into the bottom of the molds. With an electric mixer beat the cream cheese until fluffy. Add the goat cheese and beat until creamy. Add the egg and beat until well combined. Add the chives, the remaining salt and pepper. Divide the goat cheese mixture between the molds and smooth the tops. Set a walnut piece on top of nice of the cheesecakes. Top the remaining cheesecakes with the diced red peppers. Bake until puffed, about 15 minutes. let the cheesecakes cool on a rack for 5 minutes, then unmold. Garnish with chives and serve warm.

MINIATURE GOAT CHEESE & HERB CHEESECAKES

Steps:

• Preheat oven to 350 degrees. Grease two mini-muffin trays (each with 12 cups). Break up bread and place in the bowl of a food processor fitted with a metal blade. Add walnuts, melted butter, salt and pepper and pulse until fairly smooth. Divide mixture between muffin cups, pressing down firmly to form the cheesecakes' crusts.
• In a bowl with an electric mixer, beat together cream cheese and goat cheese. Add the egg and beat well. Stir in thyme and season with salt and pepper. Divide goat cheese mixture between muffin cups, gently smoothing the tops with a spatula.
• Bake until cheesecakes are slightly puffed and lightly golden, approximately 15 minutes. Let cheesecakes cool for 5 minutes before unmolding, running a thin knife around edges while still hot. Serve warm or at room temperature.

BITE-SIZE GOAT CHEESE WALNUT CHEESECAKES

Steps:

• Preheat over to 350F
• Butter (18) 1/8 cup mini-muffing cups (about 1 3/4" across top and 3/4 " deep)
• In a medium bowl, combine bread crumbs, ground walnuts, butter, 1/4 tsp salt, 1/4 tsp pepper
• Stip until thoroughly combined
• Spoon a heaping teaspoon of the mixture into each cup and press down into the bottom of the cups
• With an electric mixture, beat the cream cheese until light and fluffy
• Add goat cheese and beat until creamy
• Add the egg and beat until well combined
• Add the chives, 1/4 tsp salt, and 1/4 tsp pepper
• Divide the goat cheese mixture between the cups and smooth out the tops
• Set a walnut piece on top of half the cups. Top the remaining cups with bell pepper
• Bake until puffed, about 15 minutes
• Cool on rack in pan for 5 minutes, then unmold
• Garnish with chives and serve warm