Miniature Goat Cheese Herb Cheesecakes Recipes

MINIATURE GOAT CHEESE & HERB CHEESECAKES

Steps:

• 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.

SAVORY CHAVRIE HERB CHEESECAKE

Steps:

• Shell Directions:.
• Pre heat oven to 350°F.
• Blend all ingredients together until mixed well.
• Press into the bottom of a 9 inch baking dish or false bottom pan.
• Bake for 10 minutes to crisp up the shell.
• Cheese Cake Directions:.
• Blend Chavrie® with eggs and mix well.
• Add the remaining ingredients and mix.
• Scatter the spinach evenly over the bottom of the pre baked shell.
• Pour custard into the shell.
• Bake at 350°F until a knife blade inserted into the cake comes out clean about 45 minutes.
• Use Roast Garlic and Herb Chavrie® ® omit the herbs in batter.

MINI GOAT CHEESECAKES

Steps:

• Preheat oven to 350-degrees.
• Butter a nonstick mini-muffin tin with eightenn 1/8 cup wells that measure 1 3/4 inches in diameter and 3/4 inch deep.
• Mix the bread crumbs, walnuts, and butter in a small bowl with half the salt and half the pepper.
• Stir with a fork until thoroughly combined.
• Place 2 teaspoonfuls of the mixture in each cup and press down into bottom to form a crust.
• Beat the goat cheese and cream cheese in the bowl of an electric mixer until smooth, light, and fluffy.
• Beat in the egg, chives, and remaining salt and pepper.
• Divide between the wells and smooth the tops with a knife.
• Bake until puffed, about 15 minutes.
• Cool on a wire rack for 5 minutes, then run a knife around the rim of each cake and carefully unmold.
• Note: These can be baked a day ahead and kept covered and chilled in the refrigerator.
• Reheat in a 350-degree oven until hot.