Goat Cheesecakes Recipe
Over cauliflower puree, shaved almonds in a balsamic glaze.
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Ingredients
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Cheesecake Base
Cauliflower Puree
Toppings
Method
Cheesecake Base
- 1
Prepare the Cheesecake Mixture
In a mixing bowl, combine goat cheese, cream cheese, granulated sugar, egg, vanilla extract, and a pinch of salt. Using an electric mixer, beat on medium speed until smooth and creamy, about 2-3 minutes.
- 2
Bake the Cheesecakes
Preheat the oven to 325°F (160°C). Line a muffin tin with paper liners. Pour the cheesecake mixture evenly into the muffin cups, filling each about 3/4 full. Bake for 20-25 minutes, or until the center is set. Remove from the oven and let cool.
Cauliflower Puree
- 3
Cook the Cauliflower
In a large pot, bring salted water to a boil. Add cauliflower florets and cook for about 10 minutes or until tender. Drain well.
- 4
Blend the Cauliflower
Transfer the cooked cauliflower to a blender or food processor. Add butter, heavy cream, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Toppings
- 5
Toast the Almonds
In a dry skillet over medium heat, toast the sliced almonds until golden brown, about 3-5 minutes. Stir frequently to avoid burning.
- 6
Assemble the Dish
On a serving plate, spread a layer of cauliflower puree. Place a baked cheesecake on top and drizzle with balsamic glaze. Sprinkle the toasted almonds over the top.
