Serves 8

Ingredients:
Crust:
5 ounces amaretti (Italian almond cookies)
2 ounces (4 Tablespoons) melted butter

Filling:
14 ounces fresh or frozen raspberries
1/3 cup granulated sugar
2 Tablespoons pomegranate molasses
8 ounces high-quality goat cheese (like Laura Chenel)
8 ounces cream cheese
1/4 cup confectioner’s sugar

Topping:
Raspberries or pomegranate seeds
Mint for garnish (optional)

 

Methods/Steps:
Prepare crust: Place the amaretti in a food processor and pulse until finely chopped. Transfer the amaretti to a bowl and add the melted butter.  Spoon the amaretti mixture into 8 ramekins and press down firmly to make a cohesive crust.

Prepare Raspberries:  Put raspberries in a small saucepan and sprinkle them with the granulated sugar.  Cook for 5 minutes over medium heat until the juices flow.  Cool and strain juice through a coarse strainer into a bowl. Add the pomegranate molasses and mix well.

Make Goat Cheese Filling: Using a hand mixer, beat the goat cheese, cream cheese and confectioner’s sugar until well mixed and fluffy, about 1-2 minutes.  Add half the raspberry/pomegranate syrup mixture.  Mix well.  Divide the goat cheese mixture evenly among the ramekins.

 

Additional Tips:
To serve: Serve the cheesecake in the ramekins or cocktail glasses with the remaining raspberry/pomegranate syrup served tableside or drizzled on top.  Garnish with raspberries or pomegranate seeds and a sprig of mint.

Recipe created by Parties That Cook® www.PartiesThatCook.com.