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!
MINI CHEESECAKES
These aren't done with graham wafers, but with vanilla wafer cookies. They are fast, easy and excellent! Top with your favorite fruit pie filling.
Provided by Ginny
Categories Desserts Cakes Holiday Cake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
- In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
- Fill each baking cup 2/3 full with cream cheese mixture.
- Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 30.5 g, Cholesterol 72.1 mg, Fat 15 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 8.8 g, Sodium 149.5 mg, Sugar 11.3 g
MINI GOAT CHEESECAKES
These are touted as an appetizer, but I loved them on top of a simple green salad. From Sara Moulton Cooks At Home. Prep/Cook times do not include time for toasting walnuts.
Provided by skat5762
Categories Cheese
Time 45m
Yield 18 cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 350-degrees.
- Butter a nonstick mini-muffin tin with eightenn 1/8 cup wells that measure 1 3/4 inches in diameter and 3/4 inch deep.
- Mix the bread crumbs, walnuts, and butter in a small bowl with half the salt and half the pepper.
- Stir with a fork until thoroughly combined.
- Place 2 teaspoonfuls of the mixture in each cup and press down into bottom to form a crust.
- Beat the goat cheese and cream cheese in the bowl of an electric mixer until smooth, light, and fluffy.
- Beat in the egg, chives, and remaining salt and pepper.
- Divide between the wells and smooth the tops with a knife.
- Bake until puffed, about 15 minutes.
- Cool on a wire rack for 5 minutes, then run a knife around the rim of each cake and carefully unmold.
- Note: These can be baked a day ahead and kept covered and chilled in the refrigerator.
- Reheat in a 350-degree oven until hot.
Nutrition Facts : Calories 93.2, Fat 7.7, SaturatedFat 3.6, Cholesterol 25.2, Sodium 151.6, Carbohydrate 3.1, Fiber 0.4, Sugar 0.7, Protein 3.3
MINIATURE GOAT CHEESE & HERB CHEESECAKES
Sept/Oct 2000 Baltimore Style Magazine. These savory cheesecakes can be made ahead and frozen for later use. Defrost in the refrigerator overnight and bring to room temperature before serving. To warm, cover and place in a 325-degree oven for 15 minutes or until heated through.
Provided by Raquel Grinnell
Categories Cheese
Time 30m
Yield 24 mini cheesecakes, 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 205.6, Fat 17.4, SaturatedFat 7.8, Cholesterol 57, Sodium 190.3, Carbohydrate 6.9, Fiber 0.8, Sugar 1.4, Protein 6.5
More about "mini goat cheesecakes recipes"
MINI GOAT CHEESE CHEESECAKES WITH BERRY COMPOTE
From iloveimportedcheese.com
Cuisine AmericanCategory DessertServings 6Estimated Reading Time 2 mins
- Preheat oven to 350 degrees and line a muffin pan with 6 cupcake liners. Mix together graham cracker crumbs, butter, and salt in a small bowl. Divide crumbs evenly across cupcake liners and press down with the back of a spoon. Bake for 5 mins to lightly brown.
- While crust is baking, beat together goat cheese, sour cream, egg, sugar, honey, and vanilla extract in a medium bowl. Divide evenly across 6 cupcake liners, reduce the oven temperature to 300 degrees, and bake for 18 minutes. Let cool and room temperature and then chill in the refrigerator for at least an hour before serving.
- To make compote, combine berries, sugar, and lemon zest in a small sauce pan over medium heat. Cover and cook for 5 minutes or until berries begin to burst. Stir together corn starch with 1 tsp water in a small bowl and stir into berry mixture. Cook for 1 minute and then chill compote completely before serving.
- Tip: Both the cheesecakes and compote can be made up to 3 days ahead. Wait to top the cheesecakes until just before serving. This recipe is easily doubled for a party too!
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