For those times when you feel like having dessert as your main meal (which I often do) or those times when you’re simply craving a not-too-sweet ending, this cake is the answer to your prayers. By substituting goat cheese for some of the cream cheese in a classic cheesecake mixture, you end up with a stunning sweet and savory dessert with little fuss.
This totally brought me back to a week in Provence many years ago, the soft and mellow tang of the creamy goat cheese perfectly balanced with a touch of rosemary and a wisp of honey in every bite. The lavender gently cuts through the richness of the dairy and adds a floral dimension at once unexpected in a dessert and so lovely.
It’s definitely a grown-up cheesecake, a must for any goat cheese lovers, and a twist on a classic well worth a try. You’ll struggle to decide which time of day to consume it, and its versatility will seduce you as much as its taste.
Goat Cheese Cakes with Rosemary and Lavender Honey
Recipe from Food and Wine
Active time: 30 min
Total time: 2 hours
Makes 8 servings
8 ounces gingersnaps, crushed
2 1/2 tablespoons sugar
3 1/2 tablespoons unsalted butter, melted and cooled
12 ounces cream cheese, softened
One 11-ounce log of fresh goat cheese, at room temperature
3/4 cup sugar
3 large eggs
3 large egg yolks
1 1/2 teaspoons cornstarch
1 tablespoon minced rosemary
Lavender honey, for serving (can substitute with a mild honey and a tablespoon of dried lavender)
Make the crust: Preheat the oven to 350° and line a large baking sheet with parchment paper. Spray eight 4-inch ring molds or 4-inch shallow ramekins with vegetable spray; line the bottoms of the ramekins with parchment disks. Set on the baking sheet.
In a food processor, pulse the gingersnaps with the sugar to fine crumbs. Add the butter and process until the crumbs are evenly moistened. Press the crumbs into the rings or ramekins in an even layer. Bake in the center of the oven for 12 minutes, until fragrant. Reduce the oven temperature to 300°.
Meanwhile, make the filling In a bowl, using a handheld electric mixer, beat the cream cheese and goat cheese until smooth. Beat in the sugar at medium speed until creamy, 2 minutes. Beat in the eggs and yolks, one at a time, until smooth, then beat in the cornstarch and rosemary.
Pour the filling into the molds or ramekins and bake for 25 minutes, until just set. Let cool, then refrigerate until chilled, 1 hour.
To serve, unmold the cheese cakes onto dessert plates and drizzle with honey.
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