I love reading Tartelette, especially at this time of year:) Her recipes, remembrances and photos are divine. This one is a relatively new entry, and since I’ve OD’d on butter, flour and powdered sugar from Christmas cookie baking, it’s a nice antidote. You can either make the garnishing syrup with blood oranges, or if you don’t have those, substitute navel oranges. This should be a wonderful variation on a favorite theme of mine, goat cheese custards. Thank you, Helene, for the recipe and pix!
Lemon Goat Cheese Cheesecakes with Blood Orange Syrup:
Makes 8 mini cheesecakes
For the cheesecake:
1 cup (250ml) graham cracker crumbs
4 tablespoons (60gr) unsalted butter, melted and cooled slightly
1 cup (200gr) sugar, divided
8 oz (240r) fresh mild goat cheese, at room temperature
8 oz (240gr) cream cheese, at room temperature
juice and zest of a whole lemon
3 large eggs
Preheat the oven to 325F and position a rack in the middle. Line 8 standard sized muffin tins with liners and slighly spray with cooking spray. Place the muffin pan in a large roasting pan. Set aside.
In a medium bowl, stir together the graham cracker crumbs, the melted butter and 1/4 cup (50gr) sugar. Divide the mixture evenly among the prepared muffin liners and pat with the back of a spoon. Bake for 5 minutes. Let cool. Lower the heat to 300F.
In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining sugar with the cheeses and the lemon zest on medium speed until the mixture is completely smooth. Add the eggs, one at a time and beating well after each addition. Add the lemon juice and beat another 30 seconds. Divide the mixture evenly among the muffin liners. Add hot water to the roasting pan but do not worry about coming up halfway the side of the muffin pan too much. The oven temperature is already so low that the water is just to be on the safe side. Add at least one inch inside the roasting pan.
Bake the mini cheesecakes for 20 minutes or until slightly giggling (or jiggle – whatever suits your mood) in the middle still. Keep an eye on them as they bake rather fast this way. Let cool completely before unmolding and serving with the blood orange syrup.
Notes: I made 8 small ones (baked in muffin tins) but you could make two 4-inch ones and bake them for about 10 minutes longer at the same heat.
For the blood orange syrup:
1 cup (250ml) fresh blood orange juice
1/2 cup (100gr) sugar
In a heavy-bottom medium saucepan, stir together the blood orange juice and the sugar over medium high heat until the sugar dissolves and the mixture comes to a boil. Reduce the heat and simmer down until the liquid is about reduced by half. Let cool and serve with the cheesecakes.
PS for gluten-free graham crackers, check out this recipe!