Goat Cheese, Honey & Pistachio Mini Cheesecakes with Meyer Lemon Cream
This year I decided to tackle a new dessert, and bite-sized cheesecakes were the first thing that came to mind. (Chocolate may be traditional, but it's a bit predictable wouldn't you say?) After a decadent dinner for two, these light and lovely treats are just the ticket to keep you feeling light on your feet instead of too full to move.
This recipe isn't overly complicated per se — most of the work can be done in the food processor and the various components can be made ahead. Each and every component offers a specific flavor or textural element, which together will rival any cheesecake at a fancy dinner out. The salted pistachio crust provides a crisp, nutty contrast to the just-sweet-enough creamy filling. Goat cheese gives the cheesecake layer a soft and mellow tang, while a wisp of honey lingers through each and every bite. A dollop of Meyer lemon cream provides a bright and barely tart glaze to gussy up the sweets even more. And don't skip on the candied pistachios — they provide the pièce de résistance that takes this dessert from merely homemade to James Beard award-worthy.
While these cute sweets are the perfect way to end (or begin!) a Valentine's with your main squeeze, they are worthy of special occasions any time of year. (And a bonus for you gluten-free eaters — these are indeed gluten-free, provided all your nuts and other ingredients are certified gluten-free, of course.)
Goat Cheese, Honey & Pistachio Mini Cheesecakes with Meyer Lemon Cream
For the pistachio crust:
1 heaping cup shelled, roasted, and salted pistachios (See Recipe Notes)
1/4 cup granulated sugar
3 tablespoons unsalted butter, melted
For the filling:
1 (11-ounce) log mild goat cheese, room temperature
1/4 cup granulated sugar
1/2 cup (4 ounces) crème fraîche or full-fat sour cream, room temperature
2 tablespoons good-quality honey
1/4 teaspoon vanilla bean paste or pure vanilla extract
Pinch of fine sea salt
3 large eggs
For the Meyer lemon cream:
1 stick (8 tablespoons) unsalted butter, room temperature
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
2 teaspoons Meyer lemon zest
1/2 cup Meyer lemon juice, from 3 to 4 lemons (See Recipe Notes)
1/4 teaspoon vanilla bean paste or pure vanilla extract
Pinch of kosher salt
For the candied pistachios:
1/2 cup shelled, roasted, and salted pistachios, finely chopped
2 tablespoons packed brown sugar
1 tablespoon hot water
For the pistachio crust, combine pistachios and sugar in food processor or mini chopper and process until it becomes a fine meal. Transfer the mixture to a bowl and stir in the melted butter; the mixture should resemble wet sand. Divide the dough evenly among 12 wells of an individual cheesecake pan (or a mini muffin pan filled with cupcake liners) and press firmly into the bottom.
Preheat the oven to 400°F. While the oven is heating, refrigerate the crusts until chilled. Bake the crusts for 10 to 12 minutes until set. Cool completely before filling.
For the filling, lower oven temperature to 300°F. Combine the goat cheese and sugar in the bowl of a food processor and process for 1 minute. Add the crème fraîche, honey, vanilla, and salt and process for another 30 seconds. Scrape down the sides of the bowl if needed. With the food processor running, add the eggs through the feeding tube one at a time, and mix until just combined; do not over mix. (If you do not have a food processor you can whisk the ingredients by hand in the same order.)
Read Here for Full Recipes>>www.thekitchn.com/recipe-goat-cheese-honey-pistachio-mini-cheesecakes-with-meyer-lemon-cream-recipes-from-the-kitchn-200039?utm_source=pinterest&utm_medium=social&utm_campaign=managed&utm_content=custompinrecipe&crlt.pid=camp.1Ij9dqwQpvEF
This recipe isn't overly complicated per se — most of the work can be done in the food processor and the various components can be made ahead. Each and every component offers a specific flavor or textural element, which together will rival any cheesecake at a fancy dinner out. The salted pistachio crust provides a crisp, nutty contrast to the just-sweet-enough creamy filling. Goat cheese gives the cheesecake layer a soft and mellow tang, while a wisp of honey lingers through each and every bite. A dollop of Meyer lemon cream provides a bright and barely tart glaze to gussy up the sweets even more. And don't skip on the candied pistachios — they provide the pièce de résistance that takes this dessert from merely homemade to James Beard award-worthy.
While these cute sweets are the perfect way to end (or begin!) a Valentine's with your main squeeze, they are worthy of special occasions any time of year. (And a bonus for you gluten-free eaters — these are indeed gluten-free, provided all your nuts and other ingredients are certified gluten-free, of course.)
Goat Cheese, Honey & Pistachio Mini Cheesecakes with Meyer Lemon Cream
For the pistachio crust:
1 heaping cup shelled, roasted, and salted pistachios (See Recipe Notes)
1/4 cup granulated sugar
3 tablespoons unsalted butter, melted
For the filling:
1 (11-ounce) log mild goat cheese, room temperature
1/4 cup granulated sugar
1/2 cup (4 ounces) crème fraîche or full-fat sour cream, room temperature
2 tablespoons good-quality honey
1/4 teaspoon vanilla bean paste or pure vanilla extract
Pinch of fine sea salt
3 large eggs
For the Meyer lemon cream:
1 stick (8 tablespoons) unsalted butter, room temperature
1/2 cup granulated sugar
2 large eggs
2 large egg yolks
2 teaspoons Meyer lemon zest
1/2 cup Meyer lemon juice, from 3 to 4 lemons (See Recipe Notes)
1/4 teaspoon vanilla bean paste or pure vanilla extract
Pinch of kosher salt
For the candied pistachios:
1/2 cup shelled, roasted, and salted pistachios, finely chopped
2 tablespoons packed brown sugar
1 tablespoon hot water
For the pistachio crust, combine pistachios and sugar in food processor or mini chopper and process until it becomes a fine meal. Transfer the mixture to a bowl and stir in the melted butter; the mixture should resemble wet sand. Divide the dough evenly among 12 wells of an individual cheesecake pan (or a mini muffin pan filled with cupcake liners) and press firmly into the bottom.
Preheat the oven to 400°F. While the oven is heating, refrigerate the crusts until chilled. Bake the crusts for 10 to 12 minutes until set. Cool completely before filling.
For the filling, lower oven temperature to 300°F. Combine the goat cheese and sugar in the bowl of a food processor and process for 1 minute. Add the crème fraîche, honey, vanilla, and salt and process for another 30 seconds. Scrape down the sides of the bowl if needed. With the food processor running, add the eggs through the feeding tube one at a time, and mix until just combined; do not over mix. (If you do not have a food processor you can whisk the ingredients by hand in the same order.)
Read Here for Full Recipes>>www.thekitchn.com/recipe-goat-cheese-honey-pistachio-mini-cheesecakes-with-meyer-lemon-cream-recipes-from-the-kitchn-200039?utm_source=pinterest&utm_medium=social&utm_campaign=managed&utm_content=custompinrecipe&crlt.pid=camp.1Ij9dqwQpvEF
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