No-Bake Coconut Cream Goat Cheese Cheesecake

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Want to WOW your guests at your next dinner party???

I am a big fan of goat cheese, if you haven’t picked up on that already, but I will admit I was skeptical of this recipe.  I was pleasantly surprised, the flavors are subtle and add a great depth of flavor to the cheesecake itself.  Fruit would also be a great addition!

makes 6 (4-ounce jar) mini cheesecakes

What you will need:

For the Cheesecake

  • 4 tablespoons unsalted butter, melted
  • 2/3 cup graham cracker crumbs
  • 6 ounces goat cheese, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1/2 cup sweetened condensed milk
  • 1/4 cup canned coconut milk
  • 1 1/2 teaspoons coconut extract
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted coconut flakes for topping (bought unsweetened flakes and toasted them in my oven)

For the whipped cream

  • Heavy cream
  • coconut sugar
  • vanilla
  • AND my Blendtec Blender 🙂

How it’s done:

  1. In a small bowl, mix together butter and graham crumbs until moistened. Press crumbs into the container of your choice (jar, ramekin, etc) with the back of a spoon.
  2. In the bowl of an extract mixer, beat cream cheese and goat cheese until combined and smooth, scraping down the sides when needed. With the mixer on low speed, slowly drizzle in the condensed milk and then the coconut milk, continuing to scrape down the sides until the mixture is very smooth. Add in extracts and stir.
  3. Pour cheesecake mixture evenly over top of crusts. Refrigerate for 4-6 hours, then top with whipped cream and toasted coconut. 

NOTE: I found I like the consistency of the whipped cream once it had been refrigerated as well (about 2 additional hours)

NOTE: I also made simple caramel and drizzled it over the top.  These are AMAZING, but super rich…so I ate my jar in 2 sittings…Delicious each time!!

[Recipe from http://www.howsweeteats.com/2012/07/no-bake-coconut-cream-goat-cheese-cheesecake/     Who had adapted from martha stewart’s no bake cheesecake]

Roasted Cauliflower with Whipped Goat Cheese

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Note:  We each ate our own SMALL head of Cauliflower.  I served this with Lamb Rib Chops…very simple dinner, but a VERY fancy presentation and very tasty! 

What you will need:

ROASTED CAULIFLOWER
2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed

WHIPPED GOAT CHEESE AND ASSEMBLY
4 ounces fresh goat cheese
3 ounces cream cheese
3 ounces feta
1/3 cup heavy cream
2 tablespoons olive oil plus more for serving
Coarse sea salt (for serving)

How it’s Done:

ROASTED CAULIFLOWER
Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

WHIPPED GOAT CHEESE

While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil.
Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.

FROM: http://www.bonappetit.com