Miniature Goat Cheese & Herb Cheesecakes
- 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.
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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>
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