Mini Chèvre Cheesecakes with Pears in Lavender Honey
These mini cheesecakes are the perfect dessert for any gathering or Sunday brunch.
Pears in Lavender Honey1 cup mild honey
- 1 Tbs dried lavender buds (or 1/2 teaspoon vanilla extract)
- 3 cups ripe pears, peeled and chopped
Mini Cheesecakes3/4 cup graham cracker crumbs
- 1/2 cup toasted walnuts, finely chopped
- 2 Tbs granulated sugar
- 2 Tbs unsalted butter, melted
- 11 oz cream cheese, room temperature
- 6 oz soft goat cheese, room temperature
- 1/2 cup granulated sugar
- 1 tsp lemon zest, finely grated
- 1 tsp vanilla extract
- 2 large eggs
- 18 Fresh raspberries or lavender sprigs (garnish)
Pears in Lavender HoneyIn small saucepan, combine honey and lavender (or vanilla). Bring to a boil over medium-high heat. Remove from heat and set aside to steep for 30 minutes.
- Strain honey into heat-proof bowl; discard lavender.
- 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 minutes (cook just long 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 two days before serving.
Mini CheesecakesPreheat oven to 350°F. Line eighteen (2 ¾-inch) muffin cups with paper cups.
- In medium bowl, stir together graham cracker crumbs, walnuts, sugar, and melted butter. Spoon mixture evenly into the cups (about 1 tablespoon each) and pat down to an even layer.
- Bake 4 to 6 minutes, until fragrant. Remove from oven and reduce oven temperature to 325°F.
- Place cream cheese, goat cheese, 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 seconds to blend well.
- Spoon filling into muffin cups. Bake 15 to 18 minutes, until almost set in center. Cool in pan on wire rack; remove cheesecakes from pan to covered container and chill three hours or up to two days.
- To serve, drain pears, reserving syrup. Top each cheesecake with 1 tablespoon of pears and drizzle with about 1/2 teaspoon of syrup. Garnish each with a fresh raspberry or fresh lavender sprig, if desired.
Calories from Fat 107 (44%)
Total Fat 12g
Saturated Fat 6g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Total Carbohydrate 31g
Dietary Fiber 1g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.