Gf wf mini cheesecakes with wine gelées

5 servings
15 min
30 min
Very Easy


Number of serving: 5

Cheesecakes :

3 tablespoons unsalted butter, melted, plus more for brushing

7 whole GF graham crackers or Cookie equiv.

1/2 cup plus 1 tablespoon sugar

1 large egg

1 large egg yolk

Pinch of salt

One x 10 1/2-ounce log of fresh goat cheese, softened

1/2 cup plus 2 tablespoons crème fraîche (5 ounces)

Wine Gelées

1 envelope unflavored gelatin

2 1/2 tablespoons cold water

3 tablespoons each of orange Muscat, rosé, Pinot Noir and tawny port

4 teaspoons sugar


  • Preheat the oven to 325°F. Line a baking sheet with parchment paper. Cut out four 3-inch rounds of shirt/cereal box cardboard.
  • Brush the insides of four 3-inch-round and 2 1/2-inch-deep ring molds with butter. In a food processor, grind the GF crackers/cookies with the melted butter and 1 tablespoon of the sugar.
  • Set the molds on the baking sheet and line the bottoms with the cardboard rounds, trimming to fit. Pack the crumbs into the molds; press to compact. Bake for 10 minutes. Let cool.
  • Meanwhile, in a bowl, using an electric mixer, beat the egg, egg yolk, salt and the remaining 1/2 cup of sugar at medium speed until pale and fluffy, about 2 minutes.
  • Add the goat cheese and beat until smooth. Fold in the crème fraîche. Spoon the mixture into the molds and smooth the tops.
  • Bake for about 30 minutes, until the cheesecakes are just set but not browned. Let the cheesecakes cool, then refrigerate them until chilled, at least 1 hour.
  • Heat a sharp, thin-bladed knife under hot water; dry the knife. Carefully run the blade around the edge of each cheesecake.
  • Pressing up on the cardboard, ease the cheesecakes out of the molds; return to the baking sheet. Cut four 11-by-2 1/2-inch strips of parchment paper.
  • Wrap the paper around the perimeter of each cheesecake to form a collar that extends 1 inch above the surface; secure with tape.
  • In a small bowl, sprinkle the gelatin over the cold water and let soften. Microwave at high power for about 15 seconds or just until the gelatin is melted. Put the 4 wines in separate ramekins.
  • Add 2 teaspoons of the sugar to the rosé and to the Pinot Noir and microwave for 20 seconds; stir to dissolve the sugar. Stir 1 teaspoon of the melted gelatin into each of the 4 wines. Let the wines stand until cooled, about 10 minutes.
  • Pour one of the wine gelées over each cheesecake and refrigerate until chilled and set, about 20 minutes. Remove the parchment-paper collar from each cheesecake. Carefully remove the cardboard bottoms and serve.


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