First and Last Goat Cheese Cheesecake

 

I've never had an interest in creating a standard cheesecake. But I am certainly interesting in all things goat. I proudly wear the accusation of making everything too goat-y. So, why wouldn't a little goat be an excellent way to spice up the standard cheesecake? In answer to your question; it's good, really really good. In fact, it's deadly.

Deadly that is, for my dear husband.

Twenty four hours after bringing this cake into the world, we found out my very own bearded animal is now a type 1 diabetic. Apparently, putting a ring on it really does age you, since that was about the time he started making frequent middle-of-the-night bathroom trips and googling 'unquenchable thirst'. It was news to me that these are very common symptoms of diabetes and not grounds for teasing. We would never have known the damage his immune system has caused his pancreas, if not for routine blood work-up during an annual physical [not joking here: regular check-ups are an important part of your life regardless of how good you feel, it could save you one day].

Luckily, it is manageable thanks to a kitchen table full of diabeetus testing supplies. And now we have a legitimate excuse for ducking out of the bars early. Of course, the poor guy has to stick himself regularly and stick to a rigid nutrition/timing/exercise regimen for fear of terrible side effects, such as, oh, blindness or amputation. Let's just say there's never been a better motivator to adopt a healthy lifestyle.

Fun in a bun. A low-carb, sugar-free bun.

So this is likely one of the last sweet treats from me [no worries about the frequency of goat cheese, THANK GOD]. You will have to rely on Kate and her dessert factory to take supply your sugar fix. We are embarking on a new lifestyle, one that will essentially look like celiac vegan on a sugar-free Atkins diet. Pass the plant please!

I thought it would be a great idea to bake this in a loaf pan and slice into little rectangular slivers. Little did I know that it would QUINTUPLE the baking time. Just be aware that if you want a quick bake, individual rounds in the muffin tin are the way to go. Otherwise, be prepared for the long haul.

Goat Cheese Cheesecake
Adapted from Tartelette

1 cup graham cracker crumbs
4 tablespoons unsalted butter, melted and cooled slightly
1 cup sugar, divided
8 oz mild goat cheese, at room temperature
8 oz cream cheese, at room temperature
juice and zest of a whole lemon
3 large eggs

1. Preheat the oven to 325°, with a rack positioned in the middle. If you want a quick bake time, pop 8 liners into a standard size muffin pan and spray with cooking spray. Place the muffin pan inside a large roasting pan. Set aside.

2. In a medium bowl, stir together the graham cracker crumbs, the melted butter and 1/4 cup sugar. Divide the mixture evenly among the prepared muffin liners and pat with the back of a spoon. Bake for 5 minutes. Let cool. Lower the heat to 300°.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining sugar with the cheeses and the lemon zest on medium speed until the mixture is completely smooth. Add the eggs, one at a time and beating well after each addition. Add the lemon juice and beat another 30 seconds. 

4. Divide the mixture evenly among the muffin liners. Add hot water to the roasting pan, so it comes at least one inch up the side of the muffin pan. The oven temperature is already so low that the water is just to be on the safe side.

5. Bake the mini cheesecakes for 20 minutes or until slightly jiggling in the middle still. Keep an eye on them as they bake rather fast this way. Let cool completely before unmolding and serving with a drizzle of honey.