Simple, personal sized, gluten free cheesecakes made with chocolate raspberry goat cheese and fresh raspberries.
Servings: 2small cheesecakes
5 and 1/2Tablespoonsalmond flour1
pinch of salt
4ouncechocolate goat cheesesoftened to room temperature
2Tablespoonsplain Greek yogurtany fat content2
Preheat the oven to 350ºF. Spray two (2) 6 ounce ramekins with non-stick spray. Set aside.
In a small bowl, combine almond flour, sugar, and salt. Drizzle melted butter over the mixture then blend with a fork until completely combined.
Pour crust mixture into prepared ramekins. Using your fingers or a spoon press the mixture firmly into the bottom of each ramekin.
Place the ramekins on a baking sheet and bake in the oven for 10 minutes, or until lightly browned. Remove from the oven and allow to cool while you prepare the filling.
In a medium size bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, beat the goat cheese on medium speed until smooth. Add the sugar, yogurt, and vanilla extract and beat again until smooth. Scrape down the sides and bottom of the bowl with a spatula, add the egg, and beat one more time on medium speed until everything is incorporated. Carefully fold in the raspberries with a spatula, reserving a few for the tops of each cheesecake.
Pour the cheesecake filling into each ramekin. Drop 2-3 raspberries into the tops of each cheesecake. Bake cheesecakes on the baking sheet for 25-27 minutes until just set. The middles may still look wet, but should not jiggle. Allow cheesecakes to cool to room temperature, then allow to chill in the refrigerator for at least 4 hours. Serve with chocolate syrup and more fresh raspberries, if desired. Cheesecakes stay fresh covered in the refrigerator up to 4 days. Cheesecakes may be frozen, covered tightly, up to 2 months. Thaw in refrigerator overnight.
If you aren't worried about a gluten free treat, you may substitute almond flour for equal parts graham cracker crumbs.