Miniature Goat Cheese & Herb Cheesecakes

Name: Miniature Goat Cheese & Herb Cheesecakes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 24 mini cheesecakes, 8 serving(s)
Ingredients: 3 slices white bread; 1/2 cup walnuts, chopped; 1 tablespoon butter, melted; salt & freshly ground black pepper; 6 ounces cream cheese, at room temperature; 4 ounces soft fresh goat cheese, at room temperature; 1 egg; 2 tablespoons thyme, chopped (or any fresh herb)

Submitted by Raquel Grinnell

"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."

Download

Ready In:: 30mins
Ingredients:: 8
Yields:: 24 mini cheesecakes
Serves:: 8

ingredients

3 slices white bread
¹⁄₂ cup walnuts, chopped
1 tablespoon butter, melted
salt & freshly ground black pepper
6 ounces cream cheese, at room temperature
4 ounces soft fresh goat cheese, at room temperature
1 egg
2 tablespoons thyme, chopped (or any fresh herb)

directions

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.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Raquel Grinnell

Crownsville, Maryland

I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"

View Full Profile