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The perfect romantic dessert for two this Valentine's Day. Tangy goat cheese and marscapone blend beautifully together with dried lavender and lemon zest for a velvety sweet ending note. A crunch of salty almond brittle makes sure this dessert is not too smooth and sappy. Best to make this Wednesday night to ensure a cooled and perfectly set cheesecake. Did I mention that it's really fattening? Best to skip the nutrition facts and go right to the recipe. If you want to lighten it up, skip the brittle and use low fat goat cheese.
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103.59375
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103.59375
156
103.59375

Lavender Goat Cheesecake with Almond Brittle

February 10, 2013

30 min or less active, dessert, fall, gluten-free, spring, summer, winter

The perfect romantic dessert for two this Valentine's Day. Tangy goat cheese and marscapone blend beautifully together with dried lavender and lemon zest for a velvety sweet ending note. A crunch of salty almond brittle makes sure this dessert is not too smooth and sappy. Best to make this Wednesday night to ensure a cooled and perfectly set cheesecake. Did I mention that it's really fattening? Best to skip the nutrition facts and go right to the recipe. If you want to lighten it up, skip the brittle and use low fat goat cheese.

Information

Servings: 2
Time: About 45 minutes total; 20 minutes active (plus overnight cooling)
Price: About $12.50 total; $6.25
Nutrition (per serving):
Calories: 982.8
Protein: 35.6g
Fat: 63.4g
Saturated fat: 29.5g
Carbohydrates: 73.8g
Fiber: 2.2g
Sodium: 776.8mg
Cholesterol: 201mg
High In:
Good Source:
Low In:

Ingredients

  • 1/2 cup sugar
  • 2 Tbsp unsalted or plant based butter
  • 1/2 cup slivered almonds, toasted
  • 1/4 tsp kosher salt, optional
  • 8 oz soft goat cheese, at room temperature
  • 4 oz marscapone cheese, at room temperature
  • 1 egg
  • 2 Tbsp honey
  • 1 tsp lemon zest
  • 1 tsp dried lavender flowers, chopped finely
  • 1 tsp real vanilla extract

Preparation

  1. To make the brittle, heat 1/4 cup sugar over medium heat in a small pot. When mostly melted, add the second 1/4 cup. Stir to make sure all sugar is melted, being careful not to burn sugar. When sugar is smooth and medium brown, remove from heat and whisk in butter vigorously so it's fully incorporated. 2. Add nuts and stir quickly. Pour out onto a foil-lined cookie sheet coated with cooking spray. Spread quickly to desired thickness. If using, sprinkle salt over top. Let cool to harden, overnight is best.
  2. For the cheesecake, preheat oven to 350 degrees.
  3. In a mixer, cream cheese together until smooth. Stir in egg, honey, zest, flowers and vanilla until well combined.
  4. Pour into two individual ramekins. Place the ramekins in a pan. Fill pan with warm water about halfway up the ramekins. Bake 30 minutes until cheesecakes are mostly set. Remove from oven, and remove ramekins from water bath to cool on a rack. When room temperature, cover tightly and refrigerate overnight.
  5. To serve, break up brittle and sprinkle over cheesecakes. Serve extra brittle on the side.

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