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Author Notes: This is a modification of my grandmother's baked cheesecake recipe. During the festive season, it's pretty easy for me to find some little (3" diam) ready-made shortcrust tartlet shells, so this was a pretty simple and quick thing to do. —innoabrd
- 10 ready-made tartlet shells
- 7 ounces plain, soft goat's cheese (chevre)
- 1/4 cup white sugar
- 1 teaspoon all purpose flour
- zest and juice from one lemon
- 2 eggs, separated
- 1/2 cup creme fraiche
- In a food processor, process the sugar, zest and flour.
- Add the cheese, yolks, lemon juice and creme fraiche. Pulse a few times to get a smooth batter. You will need to scrape the bottom a bit.
- Beat the egg whites to soft peaks, then fold in the cheese mixture.
- Set out the tartlet shells on a cookie sheet and pour the batter into the shells. Fill them all the way. Though it will rise a bit, they cook slowly and shouldn't spill over.
- Bake at 325F for about 12 minutes, then increase the heat to 350F and bake for 12-15 more, just until you start to see the slightest bit of browning on top.
- Turn off the oven and let them cool in the oven for 2 hours.
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert
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