JBug's Kitchen Antics: Individual Savory Cheesecakes

If you're anything at all like me, when someone says cheesecake I automatically think sweet smooth creamy yummy cheesecake drizzled in caramel or loaded with fruit or the deepest dark chocolate kind. It's definitely my dessert of choice, although come to think of it anything sweet is my dessert of choice.

At the moment I'm rather focused on trying to come up with some new food ideas that will make the holiday season more special, especially since so far I'm being rather Scrooge like as far as Christmas decorations go. Currently I have exactly one speck of Christmas showing - a wreath on the door.

Anyway, I decided that while the Big Guy's away I'd work on a few new items and these little goat cheese cheesecakes hit the number one spot.

Perfect as a garnish on a salad of mixed greens or as munchies on a plate with crackers, they take no time at all to whip up, freeze like champs and defrost quickly too. With a little walnut/panko crust on the bottom and a light kinda' sweet, kinda' sharp, kinda' peppery cheesecake on top, they'll go with just about anything you can think of.

Try them under a little smoked salmon topped with a sprig of tarragon, or with some crisp bacon pieces and sundried tomatoes. How about with a little caviar if you're into those fancy little eggs, or even topped with colorful jalapeno jelly or some of that habenero raspberry cranberry compote we whipped up at Thanksgiving.

They're beautiful, light, full of flavor and definitely tasty little gems. I can't wait to see the look on the Big Guy's face when he pops the first bite sized morsel into his mouth after I've told him he's eating cheesecake. He's gonna' be plum surprised.

Individual Goat Cheese Cheesecakes (Inspired by What’s Cooking America)

Crust:

1/3 cup finely ground walnuts

1/3 cup panko crumbs

1 tablespoon butter, melted

Filling:

4 ounces cream cheese at room temperature

5 ounces goat cheese, softened

1 egg

2 tablespoons sour cream

1/4 teaspoon sea salt

Coarse ground black pepper

Preheat oven to 350. Spray 18 small mini muffin cups (1/8 cup) with cooking spray or butter well. Combine crumbs together. Add butter and toss well to coat. Spoon a heaping teaspoon of crumbs into bottom of each muffin cup and pat down. Place in freezer for 5 minutes to firm up.

Meanwhile, using an electric mixer beat cream cheese and goat cheese until light and fluffy. Beat in egg, sour cream and sea salt and continue beating until mixture is smooth and lump free. Spoon mixture onto walnut crumb crust spreading mixture evenly between all the muffin cups. Even out tops and sprinkle with coarsely ground black pepper. Bake for 12 to 15 minutes in preheated oven or until tops are puffy. Do not over bake. Cool in wire rack briefly then flip out of muffin pans. Garnish as desired and serve warm or cold. Freeze leftovers on a sheet pan until solid, then wrap and store in a plastic container.

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