Goat Cheese Cheesecake Bites
For the crust:
- ½ of a 1lb. box of gingersnap cookies
- 6 tablespoons butter, melted
- ¼ cup sugar
- pinch of salt
For the filling:
- 16 ounces cream cheese, room temperature
- 12 ounces goat cheese
- 12 ounces creme fraiche or sour cream
- 4 eggs
- 1 cup sugar
- 2 teaspoons vanilla extract
- Preheat your oven to 350°.
- Line the casserole dish with parchment paper so the edges of the paper come up the side, making it easy to lift the cheesecake out when done. Set aside.
- In a food processor, pulse the gingersnap cookies until fine like sand. If you don’t have a food processor, put them in a large plastic bag and use a rolling pin to create the crumbs.
- Put the rest of the crust ingredients into the food processor and pulse until combined, or mix in a bowl until everything is incorporated.
- Press the crumb mixture into the bottom of the casserole dish. Use your hands as well as the bottom of a glass or measuring cup to really pack it down. Set aside.
- In a large bowl, beat the cream cheese and goat cheese with a hand or stand mixer until light and fluffy.
- Add in the creme fraiche and blend again until incorporated.
- Mix in the eggs, beating after each egg is added until thoroughly combined.
- Beat in the vanilla and sugar until just combined.
- Pour the filling into the prepared crust.
- Bake for 1 hour 10 minutes, rotating halfway through. When done, the center of the cheesecake will still have some jiggle but the edges should seem pretty firm.
- Remove from oven and let cool about 2 hours. Then, place in the fridge and allow to finish setting overnight.
- Once set, remove the cheesecake from the casserole dish by lifting it with the parchment paper. You might need to loosen the sides from the casserole dish with a knife.
- Cut into squares and enjoy!