Goat Cheese Cheesecakes with Balsamic Syrup

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for the graham cracker crust:
1 cup graham cracker crumbs (about 10 crackers)
1 tablespoon granulated sugar
3 tablespoons melted butter

for the filling:
12 ounces goat cheese, room temperature
1/3 cup granulated sugar
1/2 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract

for serving:
Balsamic Syrup, recipe follows

Preheat oven to 350 degrees F.

Combine cracker crumbs, sugar, and butter. Crumbs should clump together like wet sand when squeezed. Fill each mold of a 12-capacity mini muffin tin with removable bottoms with 1 tablespoon crumbs. Tamp using a small bottle or your fingers. Bake for 5 minutes. Let cool.

In the bowl of a food processor, pulse together cheese and sugar. Add eggs and vanilla. Puree until incorporated, scraping down sides. Divide filling among cheesecake molds, filling three-quarters full. Bake until filling is puffed, about 12 minutes. Let cool completely. Chill for at least 2 hours. When ready to serve, run a thin knife around edges and use removable bottom to assist in removal. Serve drizzled over with balsamic syrup and a spoonful of sour cherry sorbet. Yield: 12 servings.


Balsamic Syrup

1 cup balsamic vinegar
1/4 cup granulated sugar

Combine vinegar and sugar in a small saucepan and bring to a boil. Lower to a simmer and cook until reduced to about 1/3 cup. A wooden spoon should leave a trail in the bottom of the pan. Let cool before using.


- Recipe courtesy of Joseph Erdos



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