Goats cheese cheesecakes with summer berries
1 cup graham cracker crumbs
4 tbsp. melted butter
1 tbsp. sugar
Pinch of salt
1 (0.25oz) envelope unflavoured gelatine
1/3 cup milk
1/2 (8-oz.) Package cream cheese, softened
1 (4-oz.) goat cheese log
1/3 cup sugar
2 tsp. lemon zest
Pinch of salt
1 1/4 cups heavy cream
Garnish: lemon zest
Stir together graham cracker crumbs, butter, sugar, and salt. Divide mixture among 10 8-oz. glasses (about 1 heaped tablespoonful each). Press down mixture. Chill 30 minutes
Sprinkle gelatine over milk in a small saucepan, and let stand 1 minute. Cook milk mixture over medium-low heat, whisking constantly for 3-5 minutes, or until gelatine is completely dissolved. Remove from heat.
Beat cream cheese and goats cheese at medium speed with a heavy duty electric stand mixer, using whisk attachment, until smooth. Beat in 1/3 cup sugar, lemon zest, and salt. Slowly add milk mixture until completely combined.
Beat heavy cream at high speed, using whisk attachment until soft peak form. Gently fold into cheese mixture. Divide mixture among glasses (about 1/3 cup each). Cover and chill for 6 to 18 hours. Let stand at room temperature for 30 minutes. Top with summer berries just before serving. Garnish if desired.
Makes; approx. 10 servings, Hands on time;30 min., Total time; 8 hr., 27 min., including berries
1 cup fresh blackberries
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup sugar
2 tbsp. fresh lemon juice
Stir together all ingredients, cover and chill for 1 hour.
Makes; approx. 3 cups, hands on time; 5 min., Total time; 1 hr.,5 min.
Tried and tested in the THASC kitchen.