Cheesecake – they come in all different flavors, sizes and presentations. Bet you haven’t had a cheesecake with pistachio, goat cheese, honey, lemon curd and crème fraîche. Well if you have – – you are pretty lucky! If you haven’t…don’t worry, T.W.O. has this delicious, flavorful, satisfying Spring dessert recipe for you!
Goat Cheese, Honey & Pistachio Mini Cheesecakes with Meyer Lemon Curd
For the pistachio crust:
– 1 heaping cup de-shelled, roasted, and salted pistachios
– 1/4 cup granulated sugar
– 3 tablespoons unsalted butter, melted
For the filling:
– 1 (11-ounce) log mild goat cheese, room temperature
– 1 (11-ounce) log mild honey goat cheese, room temperature
– 1/2 cup granulated sugar
– 1 cup crème fraîche room temperature
– 3 tablespoons good-quality honey
– 1 teaspoon vanilla extract
– 6 large eggs
For the Meyer lemon cream:
– 1 stick (8 tablespoons) unsalted butter, room temperature
– 1/2 cup granulated sugar
– 2 large eggs
– 2 large egg yolks
– 3 teaspoons Meyer lemon zest
– 3/4 cup Meyer lemon juice
– 1/4 teaspoon vanilla extract
1. For the pistachio crust, combine pistachios and sugar in food processor until it becomes a fine meal. Transfer the mixture to a bowl and stir in the melted butter. Transfer the crust to a spring form pan.
2. Preheat oven to 400°F. While the oven is heating, refrigerate the crusts until chilled. Bake the crusts for 10 to 12 minutes until set. Cool completely before filling.
3. For the filling, lower oven temperature to 300°F. Combine the goat cheese and sugar in the kitchen aid. Add the crème fraîche, honey, vanilla, mix well. Add the eggs one at a time, and mix until just combined; do not over mix.
4. Add the filling to the top of the pistachio crust. Place the cheesecake in the oven and cook for 30-40 minutes depending on your oven. Remove from the oven and allow to cool to room temperature. Once cooled, put the cheesecake in the oven overnight.
5. For the Meyer lemon curd cream the butter and sugar in a KitchenAid mixer until light and fluffy.. Slowly add the eggs and yolks and beat for 1 minute, until well combined. Add the lemon zest, lemon juice, vanilla. Note: The mixture will become curdled and lumpy – – – don’t be alarmed!
6. Transfer the mixture to a medium saucepan and cook over medium-low heat, whisking constantly. The cream will become thicker, so be sure to not overcook. Once the curd can coat the back of the spoon, transfer to another bowl and press plastic directly on the surface. Let cool at room temperature. Add to the top of the cheesecake and let it refrigerate for a couple hours.
7. When you are ready to serve, top with pistachios and a lemon slice….bon appetite!