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