Looking for a romance-worthy dessert to impress your main squeeze? These individual goat cheese and honey cheesecakes with Meyer lemon cream are a delicious way to prove your culinary prowess and your love.
Valentine’s Day — whether you like it or not — can be a great excuse to whip up a delicious dinner that’s beyond your everyday reach. Whether you are cooking for someone or with someone, use the holiday as an opportunity to expand your culinary horizons and attempt something you wouldn’t ordinarily try. I’ve whipped up a number of fun meals over the years — from a tame-ish braised lamb shank over creamy polenta to a slightly-more-extreme hot pink beet and ricotta gnocchi — and have a few good memories to go along with them.
Pistachios are my favorite nut, and these mini pistachio cheesecakes showcase them beautifully. The dry roasted shelled pistachios I used provide that amazing pistachio flavor, a little saltiness, and great texture. Rather than finely chopping them myself, I chopped up extra in my food processor and store the excess for future use. I really recommend having the extra pistachios on top of the whipped cream, it add that extra punch of pistachios while adding a little distinct saltiness to balance out the lightly sweetened whipped cream.
- 1 C graham cracker crumbs roughly 6 sheets
- 1/2 Tbsp granulated sugar
- 2 Tbsp unsalted butter melted
- 12 oz cream cheese softened
- 1/2 C granulated sugar
- 1/2 C sour cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 egg
- 1/2 C shelled unsalted pistachios finely chopped
- 2 Tbsp honey
- Cranberry jam
- Preheat oven to 350°F. Lightly grease a mini cheesecake pan.
- In a food processor, combine crust ingredients. Divide mixture among prepared cheesecake cavities. Add 1 small cookie scoop of crust mixture per cavity. Press down firmly to create an even layer. Bake for 5 minutes.
- Reduce oven temperature to 325°F.
- In a large bowl or stand mixer, beat together softened cream cheese and sugar. When smooth, mix in sour cream, vanilla and salt. Finally, add in egg, mixing until just combined and no streaks remain.
- Add one heaping medium scoop of batter to each pan cavity. Bake at 325°F for 15-18 minutes.
- Cool in pan to room temperature, then transfer to the refrigerator to chill thoroughly, roughly 6-12 hours or overnight.
- When ready to proceed, carefully remove cheesecakes from pan, removing pan discs from the bottom of each crust.
- Add finely chopped pistachios to a small bowl.
- Microwave honey for 10 seconds. Using a pasty brush, lightly coat the sides of a cheesecake with honey. Roll coated cheesecake in chopped unsalted pistachios. Repeat with remaining cheesecakes.
- Add cranberry jam to a pastry bag or plastic bag fit with a round tip. If needed, warm jam to soften prior to adding to bag. Pipe cranberry jam to the top of each cheesecake.
- Chill cheesecakes until ready to serve.