Individual Goat Cheese Cheesecakes
1/2 cup fresh bread crumbs
1/2 cup finely ground walnuts
1 tablespoon butter, melted
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper. divided
4 ounces cream cheese, room temperature
5 ounces soft goat cheese
1 egg, beaten lightly
I tablespoon chopped fresh chives, plus additional chives for garnish
1 teaspoon finely diced red bell pepper, for garnish
- Preheat the oven to 350 degrees F. Butter eighteen 1/8 cup mini-muffin cups.
- In a medium bowl, combine the bread crumbs, ground walnuts, butter, 1/4 teaspoon of the salt, and 1/4 teaspoon; stir until thoroughly combined.
- Spoon a heaping teaspoon of the walnut mixture into each muffin cup and press down into the bottom of the cups.
- With an electric mixer, beat the cream cheese until light and fluffy.
- Add the goat cheese; beat until creamy. Add the egg and beat until well combined.
- Add the chives, the remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Divide the goat cheese mixture between the muffin cups and smooth the tops.
- Top the cheesecakes with the diced red peppers.
- Bake approximately 15 minutes or until puffed.
- Remove from oven and let cool on a rack for 5 minutes; unmold.
- Garnish with chives and serve warm.
- Makes 6 servings.