I know summer is over, but with the weather that we’re having today, I couldn’t help, but bust out a recipe synonymous with summer. These cheesecakes are baked in individual dishes and topped with summer berries… I like putting them in mason jars – it looks so pretty, while still being casual and fuss-free!
Goat Cheese Cheesecakes
1 cup graham cracker crumbs
4 tbsp butter, melted
1 tbsp sugar
pinch of salt
1 package unflavored gelatin
1/3 cup milk
4 oz. cream cheese, softened
4 oz goat cheese, softened
1/3 cup sugar
2 tsp lemon zest
pinch of salt
1 1/4 cup heavy cream
Stir together graham cracker crumbs, butter, sugar and salt. Divide
mixture between 10 8 oz. glasses – I like pint sized mason jars. Press into the bottom and chill 30 minutes.
Sprinkle gelatin over milk in a small saucepan, and let stand 1 minute. Cook milk mixture over medium-low heat, whisking constantly, 3 to 5
minutes or until gelatin is dissolved. Remove from heat.
Beat cream cheese and goat cheese at medium speed with a heavy-duty
electric stand mixer, using whisk attachment, until smooth. Beat in 1/3 cup sugar, lemon zest, and salt. Slowly add milk mixture, beating until
Beat heavy cream at high speed, using whisk attachment, until soft peaks form. Gently fold into cheese mixture. Divide mixture among glasses (about 1/3 cup each). Cover and chill 6 to 48 hours. Let stand at room temperature 30 minutes. Top with Summer Berries just before serving.
photo from Southern Living