Mini Chèvre Cheesecakes with Pears in Lavender Honey
Courtesy of USA Pears
Servings: 18
Prep Time: 35 Min.
Cook Time: 15 Min.
Chill Time: 3 Hrs.
Prep Time: 35 Min.
Cook Time: 15 Min.
Chill Time: 3 Hrs.
What you need:
Pears in Lavender Honey:
* 1 c. mild honey
* 1/2 tsp. vanilla extract OR 1 Tbsp. dried lavender buds (2 Tbsp. fresh buds)
* 3 c. peeled, chopped (1/2-in.) firm, ripe USA pears
Mini Cheesecakes:
* 3/4 c. graham cracker crumbs
* 1/2 c. finely chopped walnuts, toasted
* 2 Tbsp. granulated sugar
* 2 Tbsp. butter, melted
* 11 oz. cream cheese (one 8-oz. pkg. and one 3-oz. pkg.) at room temperature
* 6 oz. soft fresh Chevre goat cheese, at room temperature
* 1/2 c. granulated sugar
* 1 tsp. finely grated lemon zest
* 1 tsp. vanilla extract
* 2 large eggs
* 18 fresh raspberries or lavender sprigs, for garnish
* 1 c. mild honey
* 1/2 tsp. vanilla extract OR 1 Tbsp. dried lavender buds (2 Tbsp. fresh buds)
* 3 c. peeled, chopped (1/2-in.) firm, ripe USA pears
Mini Cheesecakes:
* 3/4 c. graham cracker crumbs
* 1/2 c. finely chopped walnuts, toasted
* 2 Tbsp. granulated sugar
* 2 Tbsp. butter, melted
* 11 oz. cream cheese (one 8-oz. pkg. and one 3-oz. pkg.) at room temperature
* 6 oz. soft fresh Chevre goat cheese, at room temperature
* 1/2 c. granulated sugar
* 1 tsp. finely grated lemon zest
* 1 tsp. vanilla extract
* 2 large eggs
* 18 fresh raspberries or lavender sprigs, for garnish
What to do:
For pears:
1. In small saucepan, combine honey and lavender. Bring to a boil over medium-high heat. Remove from heat and set aside to steep 30 min. Strain honey into heatproof bowl. Discard lavender.
2. Return honey to saucepan and add pears. Stir over medium-high heat until honey comes to a simmer, then reduce heat and simmer gently 1 to 2 min. (Cook just enough to infuse pears with flavor-they should retain their shape.) Remove from heat and cool. Cover and chill pears in syrup. Can be prepared up to 2 days before serving.
For cheesecakes:
1. Preheat oven to 350°F. Line 18 (2 3/4-in.) muffin cups with paper cups. In medium bowl, stir together graham cracker crumbs, walnuts, 2 Tbsp. sugar, and melted butter. Spoon mixture evenly in bottoms of cups (about 1 Tbsp. in each) and pat down to an even layer. Bake 4 to 6 min. until fragrant.
2. Remove from oven and reduce oven temperature to 325°F.
3. Place cream cheese, goat cheese, 1/2 c. sugar, lemon zest, and vanilla in bowl of food processor. Process until smooth, stopping to scrape bowl once or twice. Add eggs, one at a time, and process 5 to 10 sec. to blend well. Spoon filling into muffin cups. Bake 15 to 18 min. until almost set in center. Cool in pan on wire rack.
4. Remove cheesecakes from pan to covered container and chill 3 hrs. or up to 2 days. To serve, drain pears, reserving syrup. Top each cheesecake with about 1 Tbsp. pears and drizzle with about 1/2 tsp. syrup. Garnish each with a fresh raspberry or fresh lavender sprig, if desired.
1. In small saucepan, combine honey and lavender. Bring to a boil over medium-high heat. Remove from heat and set aside to steep 30 min. Strain honey into heatproof bowl. Discard lavender.
2. Return honey to saucepan and add pears. Stir over medium-high heat until honey comes to a simmer, then reduce heat and simmer gently 1 to 2 min. (Cook just enough to infuse pears with flavor-they should retain their shape.) Remove from heat and cool. Cover and chill pears in syrup. Can be prepared up to 2 days before serving.
For cheesecakes:
1. Preheat oven to 350°F. Line 18 (2 3/4-in.) muffin cups with paper cups. In medium bowl, stir together graham cracker crumbs, walnuts, 2 Tbsp. sugar, and melted butter. Spoon mixture evenly in bottoms of cups (about 1 Tbsp. in each) and pat down to an even layer. Bake 4 to 6 min. until fragrant.
2. Remove from oven and reduce oven temperature to 325°F.
3. Place cream cheese, goat cheese, 1/2 c. sugar, lemon zest, and vanilla in bowl of food processor. Process until smooth, stopping to scrape bowl once or twice. Add eggs, one at a time, and process 5 to 10 sec. to blend well. Spoon filling into muffin cups. Bake 15 to 18 min. until almost set in center. Cool in pan on wire rack.
4. Remove cheesecakes from pan to covered container and chill 3 hrs. or up to 2 days. To serve, drain pears, reserving syrup. Top each cheesecake with about 1 Tbsp. pears and drizzle with about 1/2 tsp. syrup. Garnish each with a fresh raspberry or fresh lavender sprig, if desired.
Nutritional information:
Calories: 224; Total Fat: 12g; Saturated Fat: 6g; Cholesterol: 50mg; Total Carbs: 24g; Fiber: 1g; Protein: 5g; Sodium: 139mg;