…with a Gingersnap Crust. And then topped with raspberry sauce or fresh berries. Layer upon layer of flavors, and so simple to make. Seriously.
Guess why? The crust is a gingersnap! Just pop them into muffin cups, whisk up the filling, and pour it in. Twenty minutes later, you’ll be looking like a rock star baker!
I love the tanginess of the chevre (that’s a fancy name for goat cheese) in the filling, and the slight spiciness of the gingersnap gives the perfect bit of zing. If you’d prefer not to use amaretto, I’d add another 1/2 teaspoon almond extract, along with a couple of tablespoons of sugar to replace it.
Lemon-Amaretto Chevre Cheesecake
(adapted from Cooking for Company by Nicole Aloni)
- 16 gingersnap cookies
- 12 oz Neufchatel cheese, at room temp
- 6 oz goat cheese, at room temp
- ½ cup sugar
- 2 eggs
- ¼ cup lemon juice
- 2 Tbsp amaretto
- 1 tsp almond extract
- Raspberry sauce or fresh berries, for topping
1. Preheat oven to 325. Line muffin tins with paper cups. Place a gingersnap in each.
2. Cream together Neufchatel and goat cheese. Add sugar, then eggs, one at a time, just until incorporated. Stir in lemon juice, amaretto, and almond extract.
3. Pour into muffin cups, on top of cookies. I used an ice cream scoop to make it simple.
4. Bake at 325 for 20-25 minutes, until set and still a bit jiggly. Remove and let cool on a wire rack, in the muffin pan. Chill at least three hours, and preferably overnight, before serving.
Makes 16 individual cheesecakes