Lime-Goat Cheese Cheesecakes
More From Southern Living
Bake: 30 Minutes
Stand: 1 Hour, 10 Minutes
Chill: 8 Hours
- 2 tablespoons pistachios
- 1/2 cup graham cracker crumbs
- 3 tablespoons butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 (3-ounce) package cream cheese, softened
- 1 (4-ounce) package goat cheese, softened
- 1/3 cup honey
- 2 large eggs
- 1/2 teaspoon grated lime rind
- 1 tablespoon lime juice
- Garnish: fresh raspberries
- Pulse 2 tablespoons pistachios in food processor just until finely chopped. Add 1/2 cup graham cracker crumbs and 3 tablespoons melted butter; pulse until well blended. Spoon mixture evenly into 12 lightly greased muffin pan cups; press firmly onto bottoms.
- Bake at 325° for 5 minutes. Let cool on wire rack.
- Beat softened cream cheese and goat cheese at medium speed with a heavy-duty stand mixer until smooth; gradually add honey, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in lime rind and juice; pour batter evenly into prepared muffin pan.
- Place muffin pan in a shallow broiler pan. Add hot water to broiler pan to a depth of 1/2 inch (halfway to top of muffin cups).
- Bake at 300° for 20 to 25 minutes or until slightly firm in the center. Carefully remove from oven, and let stand in water bath for 10 minutes.
- Remove muffin pan from water bath to wire rack, and let cool completely. Cover and chill 8 hours. Let stand at room temperature 1 hour before serving. Run a knife around edges to remove cheesecakes from pan. Garnish, if desired.
- Note: To prevent the crumb mixture from getting on your hands, cover your fingers with plastic wrap when you press the mixture into the muffin cups. If you have one, a tart tamp also works well for this.
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