Mini Goat Cheese Cheesecakes
A crunchy lemon-flavored crust is the base for these personal size cheesecakes. The tangy flavor of the goat cheese compliments the flavor of lemons and fresh thyme in these decadent mini goat cheese cheesecakes.
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Servings: 6
Calories: 791kcal
Ingredients
For the Crust:
- 12-14 Lemon Oreo Sandwich cookies
- 2 tablespoons butter melted
For the Custard Filling:
- 10 ounces goat cheese log room temperature
- 12 ounces cream cheese room temperature
- ⅔ cup sugar 134 grams
- 1 tablespoon cornstarch
- 3 large eggs room temperature
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon thyme leaves
- Grated zest of 3 lemons
Instructions
For the Crust:
- Preheat the oven to 350°F and coat the bottom and sides of a 6-cavity cheesecake pan with oil spray. Set aside.
- Place the cookies in the bowl of a food processor and process them to fine crumbs. Tip the crumbs into a bowl and stir in the melted butter.
- Spoon the mixture in equal portions into the cavities of the cheesecake molds, pressing with your fingers or the flat bottom of a water glass.
- Place the pan on a rimmed baking sheet and transfer to the oven, bake for 10 minutes. Remove from the oven and cool before filling.
Make the Custard:
- Reduce the oven temperature to 225°F
- Place the goat cheese and cream cheese in a mixing bowl. Use an electric mixer and beat for one minute to break up the cheeses.
- Add the sugar and cornstarch and beat on medium-high speed for 3-4 minutes until smooth and creamy. Be sure to stop the motor at least twice to scrape down the sides and bottom of the bowl.
- Reduce the speed to low and add the vanilla, then add the eggs and yolk, one at a time, blending well before adding the next egg. Scrape down the sides and bottom of the bowl occasionally.
- Stop the motor and stir in the thyme and lemon zest by hand.
- Spoon the mixture equally into the 6 cavities of the prepared pan, filling almost to the top. (you may have a little batter left that you can spoon into a custard dish and bake).
- Set the cheesecake pan back on the baking sheet and transfer it to the oven.
- Bake for 48 to 55 minutes until set. An instant read thermometer will read 145-147 when done.
- Turn off the oven and leave the pan in the oven for 20 minutes to cool slowly. Use a wooden spoon to keep the oven door cracked open about 2-inches.
- Remove the mini cheesecakes from the oven and finish cooling on a wire rack, then refrigerate overnight.
- To serve, remove the cheesecakes from the pan by running a thin knife around each one and push up from the bottom, place on a serving plate.
- Garnish each serving with whip cream, lemon zest, and a sprig of fresh thyme.
Notes
- For best results, the cheeses and eggs should be at room temperature.
- The cavities of the mini cheesecake pan each hold 8 ounces. Custard dishes or jumbo muffin pans can be substituted for a mini cheesecake pan. If you use standard-sized muffin pans, reduce the cooking time to 30 to 35 minutes.
- Set the pan on a larger sheet pan when baking the crusts and the filled pan
- Be sure to reduce the oven temperature after removing the crusts from the oven.
- There may be a little batter remaining after filling the cavities, spoon it into a custard cup and bake.
- An instant-read thermometer makes it easy to perform multiple quick checks without leaving the oven door open too long.
Nutrition
Serving: 1 | Calories: 791kcal | Carbohydrates: 64g | Protein: 19g | Fat: 52g | Saturated Fat: 28g | Polyunsaturated Fat: 14g | Cholesterol: 201mg | Sodium: 679mg | Fiber: 2g | Sugar: 43g