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
Ingredients
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10
ready-made tartlet shells
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7 ounces
plain, soft goat's cheese (chevre)
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1/4 cup
white sugar
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1 teaspoon
all purpose flour
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zest and juice from one lemon
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2
eggs, separated
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1/2 cup
creme fraiche
Directions
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In a food processor, process the sugar, zest and flour.
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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.
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Beat the egg whites to soft peaks, then fold in the cheese mixture.
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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.
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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.
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Turn off the oven and let them cool in the oven for 2 hours.
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