5 ounces amaretti (Italian almond cookies)
2 ounces (4 Tablespoons) melted butter
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
Raspberries or pomegranate seeds
Mint for garnish (optional)
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.
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®