Goat Cheese & Ricotta Mini Cheesecakes with Honey Figs
Prep Time
Serves
Cooking Mode
½ cup goat cheese, at room temperature
½ cup ricotta, at room temperature
¼ cup sugar
⅓ cup honey, divided
2 tbsp orange juice, divided
1 tbsp grated orange zest
2 ½ tsp vanilla extract, divided
½ tsp grated fresh ginger
¼ tsp salt
⅓ cup 14% sour cream, at room temperature
2 eggs
½ cup packed gingersnap or chocolate wafer cookie crumbs
2 tbsp + 1 ½ tsp melted unsalted butter, divided
8 fresh figs, cut into quarters lengthwise
½ cup goat cheese, at room temperature
½ cup ricotta, at room temperature
¼ cup sugar
⅓ cup honey, divided
2 tbsp orange juice, divided
1 tbsp grated orange zest
2 ½ tsp vanilla extract, divided
½ tsp grated fresh ginger
¼ tsp salt
⅓ cup 14% sour cream, at room temperature
2 eggs
½ cup packed gingersnap or chocolate wafer cookie crumbs
2 tbsp + 1 ½ tsp melted unsalted butter, divided
8 fresh figs, cut into quarters lengthwise
Directions
1Using an electric mixer, beat the goat cheese and ricotta in a mixing bowl with the sugar and 1 tbsp (15 mL) of honey until smooth. Stir in 2 tsp (10 mL) of orange juice, 1 tsp (5 mL) of orange zest, 1 1/2 tsp (7 mL) vanilla, ginger, salt and sour cream. Add the eggs, one at time, mixing well between additions.
2Preheat oven to 325°F (160°C). Combine the cookie crumbs with 1 tbsp + 1 1/2 tsp (22 mL) of melted butter and 1 tsp (5 mL) of orange zest. Mix well and spoon 1 tbsp (15 mL) into paper-lined muffin cups, packing down the crumb mixture. Bake for 10 min until firm to the touch and then let cool completely.
3Spoon 1/4 cup (60 mL) of the cheesecake mixture into each muffin cup and bake 18 to 20 min or until just set. (Note: The cheesecakes should still be slightly loose in the middle.) Remove from oven and cool completely. Remove from muffin cups and chill in fridge.
4Reheat the remaining 1 tbsp (15 mL) of melted butter over medium heat in a saucepan, add the figs and sauté for a few minutes until softened and starting to brown. Add the remaining 1/4 cup (60 mL) of honey, remaining 1 tsp (5 mL) of vanilla, orange juice and orange zest. Stir and cook until mixture thickens. To serve, place a single cheesecake on a dessert plate and spoon warm fig mixture on top.
Tips
1
The cheesecakes can be made a day ahead and refrigerated in airtight containers. Bring to room temperature, then top with honey figs before serving.
Disclaimer
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Personal Note
Personal Note
