Gf wf mini cheesecakes with wine gelées

Ingredients

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

You may like

Mini croissants stuffed with ham, cheese and bechamel sauce

Preparation

• 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.