Bite Size Goat Cheese Walnut Cheesecakes Food

GOAT CHEESE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust:
• Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
• To make the filling:
• Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
• Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
• Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote.
• Say cheesecake!
• Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
• Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!

WILTED BITTER GREENS WITH CRISPY WALNUT GOAT CHEESE

Steps:

• For the goat cheese: In a food processor, pulse the walnuts until they are coarsely chopped. Tear the bread into pieces and pulse in the food processor with the chopped walnuts until they become coarse breadcrumbs. Transfer the breadcrumb mixture to a wide, flat dish. Stir in the chopped chives and parsley. Flatten each piece of goat cheese into a disk and season with salt. Dip each disk in the beaten egg mixture and then coat with the breadcrumbs, packing the crumbs onto each disk. When all the goat cheese has been coated, chill them in the fridge for at least 1 hour.
• Preheat the oven to 200 degrees F.
• To help facilitate the frying process, pop the disks in the freezer for 15 minutes before frying.
• Coat a large, nonstick saute pan generously with olive oil and bring to a medium-high heat. Carefully fry the goat cheese disks in the hot oil on both sides until they are golden brown and crispy, about 2 minutes per side.
• When all of the disks have been fried, keep them warm in the oven.
• Remove the oil and any burned bits from the pan and give a splash of new oil. Reduce the heat to low, add the shallots to the pan, and let them cook as the pan cools slightly. Add the Dijon and sherry vinegar to the pan and whisk to combine. Add the radicchio, arugula, and endive and season with salt. Toss to fully incorporate with the vinaigrette and to allow the salad to slightly wilt. Taste to make sure it is delicious.
• Divide the wilted salad between serving plates and top each salad with a goat cheese disk.

MAPLE WALNUT CHEESECAKE

Steps:

• Heat oven to 350.
• Wrap bottom and sides of a 10-inch springform pan with a double layer of foil.
• In food processor grind crumbs, walnuts and brown sugar till fine. Add the melted butter till nicely blended. Press into the bottom of pan. Bake for 10 minutes.
• To prepare filling beat cream cheese on medium speed till smooth. Blend in the maple syrup. Add eggs, one at a time, blending well after each addition. Beat in vanilla, flour and cream until just blended. Do not overbeat. Pour into the baked crust. (Note: I did all my mixing in my food processor) Set the springform pan in a large roasting pan and place on rack in center of oven. Pour boiling water into roasting pan until it is about halfway up the side of the springform pan. Bake for 1 hour and 15 minutes or until set but still jiggly in the middle.
• I turn the oven off at this point and remove the cake from the roaster pan. I remove the roaster pan from the oven but leave the cake in there, with the door open, to cool. I've read that this helps prevent the cracking that sometimes happens while the cake cools. Refrigerate for at least 4 hours, covered. Carefully remove the sides of the pan. Drizzle with Maple Cream Sauce and top with Maple Whipped Cream. Garnish with some extra chopped walnuts, if desired.
• MAPLE WHIPPED CREAM DIRECTIONS:.
• In a chilled bowl whip the cold whipping cream with the maple syrup till fluffy.
• MAPLE CREAM SAUCE DIRECTIONS:.
• Combine syrup, cream and butter in a medium saucepan. Stir to blend and bring to a boil. Reduce heat to medium low, continue boiling stirring occasionally for 5 minutes. This mixture can boil quite high so be very watchful of it and reduce heat a bit if necessary. Makes about 1 1/4 cups.

CHEESECAKE NIBBLERS

Steps:

• Preheat oven to 350 degrees F.
• Mix together brown sugar, flour, and nuts; stir in melted butter until all are blended.
• Reserve 1/3 cup of mixture, but pat the remains in a greased 8" square baking pan.
• Bake at 350 degrees F for 12 minutes.
• In a mixing bowl, beat cream cheese and sugar until smooth, then add remaining ingredients, mixing well.
• Pour mixture over baked crust, then sprinkle with reserved crumbs.
• Place pan in oven and bake for 25 minutes.
• Cool slightly, then cut into 2-inch squares.

BITE-SIZE GOAT CHEESE WALNUT CHEESECAKES

Steps:

• Preheat over to 350F
• Butter (18) 1/8 cup mini-muffing cups (about 1 3/4" across top and 3/4 " deep)
• In a medium bowl, combine bread crumbs, ground walnuts, butter, 1/4 tsp salt, 1/4 tsp pepper
• Stip until thoroughly combined
• Spoon a heaping teaspoon of the mixture into each cup and press down into the bottom of the cups
• With an electric mixture, beat the cream cheese until light and fluffy
• Add goat cheese and beat until creamy
• Add the egg and beat until well combined
• Add the chives, 1/4 tsp salt, and 1/4 tsp pepper
• Divide the goat cheese mixture between the cups and smooth out the tops
• Set a walnut piece on top of half the cups. Top the remaining cups with bell pepper
• Bake until puffed, about 15 minutes
• Cool on rack in pan for 5 minutes, then unmold
• Garnish with chives and serve warm

WALNUT BROWNIE CHEESECAKE

Steps:

• Lightly grease sides of 8 or 9-inch springform pan.
• Combine crust ingredients; mix well.
• Press evenly over bottom of pan.
• Chill while preparing filling.
• In bowl of electric mixer, combine Ricotta cheese, brown sugar, cocoa, half-and-half, flour, vanilla and salt; beat until smooth.
• Add eggs, one at a time; beat until smooth.
• Stir in walnuts.
• Pour batter over crust. Bake at 350 F 1 hour and 10 minutes or until center is just set. Turn off oven; cool in oven with door propped open 30 minutes.
• Remove to wire cooling rack; loosen cake from rim of pan with metal spatula.
• Cool completely; chill at least 4 hours.
• If desired, sift confectioners sugar over cheesecake immediately before serving, or ice with suggested icing and garnish with chocolate curls and whole walnuts.

GOAT CHEESE BITES

Steps:

• Toast pistachios in a small saute pan over medium heat until fragrant, about 3 minutes.
• In a medium bowl, combine goat cheese and cream cheese using a wooden spoon. Form a heaping teaspoon of the cheese mixture into a small ball, and transfer to a small plate or parchment-lined baking sheet; repeat with remaining cheese mixture.
• Place peppercorns and pistachios each on two separate plates. Roll 18 of the balls in the peppercorns and the remaining 18 balls in the pistachios.