Tuesday, January 6, 2015

Mini Cranberry Cinnamon Goat Cheese Cakes

My brother-in-law got me this awesome book called Dessert Express for Christmas.
Quick, easy, and delicious (it's goat cheese, duh). All of my favorite things.
I modified (only slightly) this recipe off of page 46.
yield: 18 mini cheesecakes

12oz cream cheese, room temperature
8oz Celebrity Cranberry Goat Cheese with Cinnamon
¾ C sugar
2 eggs
2 large egg yolks
2 tsp vanilla extract
3 tbs all-purpose flour

  1. Preheat oven to 350°.
  2. Coat a muffin pan or mini bundt pan with nonstick cooking spray.
  3. In a large bowl, cream together the cream cheese, goat cheese, and sugar with an electric mixer until smooth.
  4. Add the eggs, egg yolks, flour, and vanilla; beat until well incorporated.
  5. Scoop batter into muffin pan or mini bundt pan, about ¾ full.
  6. Bake about 12 minutes, until the cakes are set around the edges but still a little jiggly in the center.
  7. Fill a large baking sheet half way with ice water.
  8. Remove the pan from the oven and set in ice bath; let cool for 5-7 minutes.
  9. Invert pan on a platter and serve, or place cheesecakes in an airtight container and refrigerate.
  10. Enjoy!

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