Dessert
Lavender goat cheese cheesecake
PrepPr15 minCookCk20 minTotalTot35 minServesSrv3Ca:PCa:P1:0.1
Ingredients
- 4 ounces plain goat cheese
- 8 ounces cream cheese
- 2 teaspoons dried lavender flowers
- zest of 1 lemon
- 1 egg
- 2 tablespoons light creamy honey or plain white sugar
- pinch of pickling salt
- 1/3 cup crème fraiche or sour cream
- 2 teaspoons sugar
- 1/4 teaspoon vanilla extract
- Refined coconut oil and butter (for greasing) (Optional)
- Fresh berries (for serving, optional)
Directions
- Preheat oven to 350°F (175°C).
- Mix goat cheese, cream cheese, lavender flowers, and lemon zest.
- Combine 1 cup of this mixture with egg, honey (or sugar), and salt. Beat until fluffy.
- Grease 6 medium muffin tins with coconut oil and butter.
- Divide batter among tins and bake for 17 minutes.
- Mix crème fraiche (or sour cream) with sugar and vanilla extract.
- Remove cheesecakes, let sit 5 minutes. Increase oven to 400°F (200°C).
- Depress centers, add crème fraiche mixture, and bake 3 minutes.
- Cool completely, chill for several hours.
- Remove carefully. Serve with fresh berries and raspberry sauce.
Nutrition Facts
Per serving (1 of 3). Does not change when you scale ingredients.
- Calories 602.3666666666666
- Total Fat 140.9g
- Saturated Fat 88g
- Trans Fat 2g
- Polyunsaturated Fat 1.7g
- Monounsaturated Fat 8.1g
- Cholesterol 633.7 mg
- Sodium 2210.6 mg
- Carbohydrate 49.6g
- Fiber 0.7g
- Sugar 39.4g
- Protein 93.5g
- Calcium 2518 mg
- Phosphorus 152 mg
- Ca:P ratio 1:0.1
- Vitamin A 336.2 mcg
- Vitamin C 10.9 mg
- B2 (Riboflavin) 0.2 mg
- B3 (Niacin) 0.1 mg
- Folate 41.3 mcg
- B12 0.5 mcg
- Zinc 0.6 mg
- Selenium 15.6 mcg
