June 21, 2010

Monday Sweets: Goat Cheese Cheesecakes

Unlike my last venture with cheesecake, which didn't make it onto the blog because it didn't get cooked all the way, these personal-size cakes were a tasty success. That was partially due to the fact that this recipe requires zero baking, only a little stove-top and whipping action, and partially due to the fact that the creamy treats were the result of teamwork with skilled cook friends.

Uber-creamy, slightly tart goat cheese, a.k.a. the best cheese ever, gives this cheesecake a slightly different flavor, but there was enough flavor dominance from cream cheese, sugar, and lemon juice that a non-goat-cheese-fan taste tester ate not one but two of the cakes. The cheesecake is creamy but not super-duper heavy like many, and it's just sweet enough and hence allows the succulent natural sweetness of the berries on top to shine.

Props to Anne Quantrano and Southern Living for the recipe.
Goat Cheese Cheesecakes

1  cup  graham cracker crumbs
4  tablespoons  melted butter
1  tablespoon  sugar
Pinch of salt
1  (0.25-oz.) envelope unflavored gelatin
1/3  cup  milk
1/2  (8-oz.) package cream cheese, softened
1  (4-oz.) goat cheese log
1/3  cup  sugar
2  teaspoons  lemon zest
Pinch of salt
1 1/4  cups  heavy cream
Fresh berries

1. Stir together graham cracker crumbs, butter, sugar, and salt. Divide mixture among 6 glasses; press mixture onto bottoms of glasses. Chill 30 minutes.

2. Sprinkle gelatin over milk in a small saucepan, and let stand 1 minute. Cook milk mixture over medium-low heat, whisking constantly, 3 to 5 minutes or until gelatin is dissolved. Remove from heat.

3. Beat cream cheese and goat cheese at medium speed with a heavy-duty electric stand mixer, using whisk attachment, until smooth. Beat in 1/3 cup sugar, lemon zest, and salt. Slowly add milk mixture, beating until combined.

4. Beat heavy cream at high speed, using whisk attachment, until soft peaks form. Gently fold into cheese mixture. Divide mixture among glasses. Cover and chill 6 to 48 hours. Let stand at room temperature 30 minutes. Top with fresh strawberries, blueberries, and/or blackberries just before serving.

No comments:

Post a Comment

Pretty please share your thoughts!