Goat Cheese, Honey & Pistachio Mini Cheesecakes with Meyer Lemon Cream
Looking for a romance-worthy dessert to impress your main squeeze? These individual goat cheese and honey cheesecakes with Meyer lemon cream are a delicious way to prove your culinary prowess and your love. (Image credit: Nealey Dozier) Valentine’s Day — whether you like it or not — can be a great
INGREDIENTS
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
INSTRUCTIONS
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.
next instruction : www.thekitchn.com
INGREDIENTS
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
INSTRUCTIONS
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.
next instruction : www.thekitchn.com