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Gimme A Little Goat

February 25, 2010

Goat cheese is great. Put it in a salad, put it on a pizza, put it on a cracker with jam. Yum in so many ways. Now, we’ve never been huge cheesecake fans (I mean, we guess we’ll eat it if we have to), but this is a truly genius dessert.

It’s less sweet and heavy than most cheesecakes with just a hint of goat, plus when you use muffin tins you get perfect little mini cakes. And let’s face it, things that have been miniturized are just better.

pre-baked crusts...so buttery delicious

We adapted a recipe from this great food blog.  Since graham crackers are hard to come by in England, we used digestive biscuits.  This was a good call.  Again, slightly less sweet, excellent texture that improved with age (started fine and crumbly, became dense and moist), and more buttery.

melting the cheese

We also used slightly more goat cheese, and slightly less cream cheese.  Apparently they make mini cheesecake molds, and while we love kitchen appliances that serve only one purpose (apple slicers, egg cups, egg slicers…apple cups) this seems a little extreme.  Muffin tins work just dandily.

Little Goat Cheesecakes with Jam

adapted from Food on the Food

1 cup smashed digestive biscuits
5 Tbsp. butter, melted
400 g cream cheese (about 14 oz)
300 g goat cheese (about 10.5 oz)
½ cup sugar
2 Tbsp. honey
2 eggs
Black currant preserves (I used Bon Maman, any flavor you want, the more tart the better)

Preheat oven to 350°F (175˚C).

Grease a 12-cup muffin tin, or two 6-cup ones.  Or a mini cheesecake pan, if that’s your thing. Combine digestive biscuit crumbs with melted butter, and press even amounts into each cup.  Bake 10 minutes and set aside to cool.

Cut cream cheese into chunks and melt over low heat (or in the microwave, if you’re so lucky to have one).  Add crumbles of goat cheese, sugar, honey, and eggs and whisk until its smooth.  If you’re doing this on the stove top, you can keep the heat on very low.  Spoon even amounts on top of each crust (beware: batter will expand in the oven) and bake about 20 minutes or until centers are set and just starting to crack.

Set tin aside to cool, then refrigerate.  When you’re ready to eat one (or two, or three) use a clean knife to cut cake from the edges of the tin, then pop out onto a plate and top with the preserves of your choice. Makes enough to fill a 12-cup muffin tin or a 9-cup mini cheesecake pan.

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One Comment leave one →
  1. February 26, 2010 01:37

    So glad you enjoyed these. Cheers!

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