Pepper Jelly Goat Cheese Cakes Recipes

GOAT CHEESE AND HOT PEPPER JELLY

Steps:

• Place the goat cheese on a serving plate and spoon the jelly evenly over the top. Serve with crackers and celery sticks.

RED PEPPER CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the sugar, egg, and salt and pulse a few times until well mixed. Stir in the red pepper strips.
• Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)
• Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
• To make the pita chips, preheat the oven to 350 degrees F.
• Cut the pitas into 8 triangles each (like a pie). Drizzle the pita with olive oil, and sprinkle with salt and pepper. Bake until crisp and golden, about 12 to 15 minutes.
• To serve, combine the jam and the water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan. Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake. Serve with the pita chips alongside.

MINI CORN CAKES WITH GOAT CHEESE AND PEPPER JELLY

Steps:

• Whisk together the flour, sugar, cornmeal, baking powder, and salt in a medium bowl. In a small bowl, whisk together the milk, eggs, oil, and butter until smooth and combined. Add the milk mixture to the flour mixture, and stir just until the batter is combined; fold in corn kernels.
• Heat a cast-iron skillet over medium heat, and rub it with enough oil to coat the surface. Drop batter by the tablespoon to make 2-inch cakes. Cook until undersides are golden brown, 45 to 60 seconds; turn over, and continue cooking until other sides are browned and cakes are heated through, about 1 minute. To serve, top each cake with a slice of goat cheese and a dollop of pepper jelly.

MINI CORN CAKES WITH GOAT CHEESE AND PEPPER JELLY

Steps:

• Whisk together flour, sugar, cornmeal, baking powder, and salt in a medium bowl. In a small bowl, whisk together milk, eggs, oil, and butter until smooth and combined. Add milk mixture to flour mixture, and stir just until batter is combined; fold in corn kernels.
• Heat a cast-iron skillet over medium heat, and rub with enough oil to coat surface. Drop batter by the tablespoon to make 2-inch cakes. Cook until underside is golden brown, 45 to 60 seconds; turn over, and continue cooking until other side is browned and cake is heated through, about 1 minute. To serve, top each cake with a slice of goat cheese and a dollop of pepper jelly.

PEPPER JELLY CHEESECAKE

Steps:

• Mix all ingredients in food processor.
• Spray individual pie pan or 6" spring form pan with nonstick cooking spray. (I found 4" spring forms and I divide into 2).
• Pour mixture into pan(s).
• Bake in preheated 350 degree oven for 30-35 minutes.
• Cool in refrigerator for several hours.
• Spread top with more pepper jelly. Serve with crackers.

SAVORY PEPPER JELLY CHEESECAKE

Steps:

• Preheat oven to 350 degrees. In a bowl, combine crackers with melted butter and press into the bottom of a springform pan. Combine cream cheese, sour cream and eggs in a bowl until smooth. Stir in cheese, garlic, onions, pepper and Worcestershire. Pour over crust and bake for 30 minutes or until the cheesecake is set and firm in the middle. Allow it to cool on a wire rack. Refrigerate until serving time.
• When ready to serve, remove the cake from the springform pan and transfer to a serving platter. Make an outer ring of green pepper jelly and fill the center with red pepper jelly (use amount to taste). Top the green jelly outer ring with toasted pecans. Cut into wedges and serve with Ritz crackers.