Saturday, August 28, 2010

Goat Cheese Mini Cheesecake



Once, many years ago now, I went on a double date with a boy from high school and a couple of his friends.  I did not know his friends and they were older than me so I was quite nervous.  We did some activity, I have no idea what anymore, and then we went for pizza.  The girl was a vegetarian and so we ended up ordering a Mediterranean type pizza with lots of veggies and feta cheese.

The pizza came, we ate, we chatted, altogether it was a pleasant evening.  When the time came to pay the check and the leftover pizza was in its box.  The girl commented that she was going to have to hide the pizza in the refrigerator so that her family would not eat it because she thought is so delicious she wanted the leftovers for herself.  And then I felt the need to open my mouth.  I said "Well, you should just tell them it has goat cheese on it and then they will stay away." 

The three people at the table looked at me for a moment and then the girl finally said.  "Heather, feta is goat cheese."

Awesome.  Such an embarrassing moment in my young adolescent life.  Obviously since then I have come to know and love goat cheese dearly.  My husband and I ate at a nice restaurant for our anniversary this past year.  For dessert, the menu offered goat cheese cheesecake.  We decided to try it, as my husband loves cheesecake.  It was AMAZING.  Cool and creamy but tangy and sweet.

I saw that Tartelette had a recipe for mini goat cheese cheesecakes and I had to try it.  Mini cheesecakes are great because you only need to bake them for 20 minutes and they are already individually portioned.  A full size cheese cake is a multi hour endeavor that I rarely manage to plan for.  You should should check out Tartelette's post too, she has stunning photos, a recipe for gluten free crust, and a blood orange sauce I ran out of time to make.  And I typically like my cheesecake unadorned anyway, maybe a bit of fruit on the side.



Goat Cheese Mini Cheesecake adapted from Tartelette
          makes 12-15 standard sized cupcakes
Filling
  • 8 ounces soft goat cheese
  • 8 ounces cream cheese
  • 3 large eggs
  • juice and zest from one lemon
  • 3/4 cup granulated sugar
Beat together the goat cheese and cream cheese until smooth.  Add granulated sugar and beat until incorporated.  Remember to beat the cream cheese mixture until completely  smooth, once the eggs are added the lumps won't beat out and cream cheese does not melt in the oven.

Beat eggs in one at a time, scraping the bowl after each egg.  Add the zest and juice from the lemon and beat until incorporated.

Crust from the Keebler Graham Cracker box
  • 1 1/4 cups Graham cracker crumbs
  • 3 tablespoons sugar
  • 1/3 cup butter, melted
Whisk together Graham cracker crumbs and sugar.  Pour in melted butter and stir together.  Press into the bottom of greased muffin tins. Its actually a good idea to grease both the inside of your muffin pan and the muffin papers themselves.  Bake at 350 degrees Fahrenheit for 5-6 minutes.  Allow to cool.

Once the crusts are cool, pour the filling in the muffin tins until about 3/4 full.  Cheesecake doesn't raise much, but it does puff up a bit.  Bake at 300 degrees for about 20 minutes.  You want to pull them out of the oven when they are still a bit jiggly.  A friend of mine told me that the cheesecake should wiggle as one unit when you get it out of the oven instead of having many ripples when moved like when it's put in the oven.  I found a water bath unnecessary but to be on the safe side you can use one.  Just fill a pan larger then your muffin pan with about an inch of water.  Allow to cool.

2 comments:

  1. I would love one of those right now!
    Goat cheese makes it sound really interesting, I haven't had a chance to try this kind of cheesecake yet :)

    ReplyDelete
  2. Looks delicious! I love goat cheese cheesecake, but I've never made it at home. Now, I'm inspired!

    ReplyDelete

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