Sunday, April 5, 2009

chèvre rosemary cheesecakes

This weekend I decided to bake some chèvre rosemary cheesecakes with a biscotti crust that I saw on food gawker.

Lately I've had a bit of an obsession with rosemary - and I love goat cheese. It helps to have a willing person to test my recipes on, although Stefan's not as harsh a critic as I am. I should be happy about that.

These we both agreed were really delicious. I only made 1/3 of the original recipe considering we're only two people and I'm trying to be healthy, but it still made 10 small cakes.

I also used low fat cream cheese and butter, but the recipe still worked. I'm sure it would be even better with real butter and cream cheese.

Once again, food gawker doesn't disappoint. 


JoernandAllison said...

Ooh, they sound and look delicious! I'll have to check out food gawker too!

Eve in Munich said...

Hi Emily, I am enjoying your blog totally. (I am also an american in Munich) I would like to try this recipe - checked foodgawker thoroughly but couldn´t find it. Do you happen to have the ingredients and measurements? Would appreciate. Happy Easter, Eve

Emily said...

Food gawker will definitely broaden your horizons!

I'm so glad that you like my blog. Sorry to respond so late - things have been very busy and today is the first time I've been back in town.

Here's the scaled down recipe (it's from Wine Country Newsletter). I hope you have some American measuring cups!
biscotti crust:
2 oz. butter
1/4c + 3 Tbsp + 2 3/4 tsp powder sugar
2/3 cup flour
1/3 cup biscotti
2 1/2 Tbsp ground walnuts

2/3 cup cream cheese
1/3 cup goat cheese
1 egg
2 Tbsp + tsp. sugar

Preheat the oven to 225˚F/ 110˚C
Mix the crust ingredients in a bowl
Press evenly into the bottom of a pan
Do not cover. Place in refrigerator for 30 minutes.

Mix the cream cheese + goat cheese together.
Add eggs one at a time until incorporated, then mix rosemary, sugar, and salt for one minute.

Remove crust from refrigerator.
Pour filling over the crust and bake for 30-40 minutes.
Check for doneness with a toothpick, which should come out clean.
If the cake is still slightly liquid leave in the afterheat.

I hope you enjoy it!

Emily said...

oops... I forgot the rosemary - I added 1 Tbsp fresh with a pinch of salt, however you can add those to taste. The original recipe (which I divided into 1/3 calls for 1 Tbsp rosemary and 1 tsp. salt).