{"id":19,"date":"2014-06-25T19:14:23","date_gmt":"2014-06-25T19:14:23","guid":{"rendered":"http:\/\/kaleykaraffa.com\/vino\/?p=19"},"modified":"2015-01-19T19:16:06","modified_gmt":"2015-01-19T19:16:06","slug":"lemon-poppy-and-chevre-cheesecakes","status":"publish","type":"post","link":"http:\/\/kaleykaraffa.com\/vino\/recipes\/lemon-poppy-and-chevre-cheesecakes\/","title":{"rendered":"Lemon, Poppy and Ch\u00e8vre Cheesecakes"},"content":{"rendered":"<p>There is something relaxing and therapeutic about spending a weekend afternoon testing out a new recipe that takes hours and stages to prepare. This is exactly what I did a couple of Saturdays ago after quite a few weeks of weekend travel. My experiment this time was cheesecake, which was something that had previously seemed to be too intimidating to attempt. However, after perusing through Food &amp; Wine, Southern Living, Cooking Light, and a few other magazines, I felt inspired, and set out on my quest to create a lemon, poppy, and chevre cheesecake with steusel and a raspberry and strawberry compote. As most recipes I make, I found a great recipe that incorporated seasonal items and tweaked it to fit my tastes, be slightly healthier, and become a my creation. I also loved that this recipe makes individual portions in ramekins (everything is cuter in mini sizes!), which was perfect for just the two of us, and would make a great treat to take to a small dinner party.<\/p>\n<div><b><span style=\"text-decoration: underline;\">\u00a0<\/span><\/b><\/div>\n<div><b><span style=\"text-decoration: underline;\">Lemon, Poppy and Chevre Cheesecakes with Raspberry and Strawberry Compote<\/span><\/b><\/div>\n<p>&nbsp;<\/p>\n<div><a href=\"http:\/\/kaleykaraffa.com\/vino\/wp-content\/uploads\/2015\/01\/blogger-image-1783993724.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-21\" src=\"http:\/\/kaleykaraffa.com\/vino\/wp-content\/uploads\/2015\/01\/blogger-image-1783993724-300x183.jpg\" alt=\"blogger-image--1783993724\" width=\"300\" height=\"183\" srcset=\"http:\/\/kaleykaraffa.com\/vino\/wp-content\/uploads\/2015\/01\/blogger-image-1783993724-300x183.jpg 300w, http:\/\/kaleykaraffa.com\/vino\/wp-content\/uploads\/2015\/01\/blogger-image-1783993724.jpg 640w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/div>\n<p>Recipe adapted from <a href=\"http:\/\/www.foodandwine.com\/recipes\/lemon-poppy-and-chevre-cheesecakes-with-rhubarb\">Food and Wine<\/a><\/p>\n<div>Yield: 8 mini cheesecakes (cooked in 8 ounce ramekins)Nutrition for cheesecake only: 221 calories, 16.7 grams of fat; 6.5 grams of carbohydrates; 2.7 grams of sugar; 9.7 grams of protein<i>Ingredients<\/i>:<br \/>\nCheesecakes:<\/p>\n<ul>\n<li>1\/4 cup, plus more for coating the ramekins<\/li>\n<li>8 ounces fat free cream cheese, at room temperature<\/li>\n<li>6 ounces soft fresh goat cheese, at room temperature<\/li>\n<li>2 teaspoons finely grated lemon zest<\/li>\n<li>1 teaspoon fresh lemon juice<\/li>\n<li>1\/2 teaspoon vanilla bean paste<\/li>\n<li>1 teaspoon pure vanilla extract<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>1 cup fat free sour cream<\/li>\n<li>3 large eggs, at room temperature<\/li>\n<li>1 tablespoon poppy seeds<\/li>\n<\/ul>\n<p>Strawberry &amp; Raspberry Compote<\/p>\n<ul>\n<li>8 ounces strawberries<\/li>\n<li>1\/2 cup sugar<\/li>\n<li>1\/2 vanilla bean, split<\/li>\n<li>Pinch of salt<\/li>\n<li>1 teaspoon finely grated orange zest<\/li>\n<li>1 tablespoon St.-Germain liqueur<\/li>\n<li>1 pint raspberries<\/li>\n<li>Juice from half of a lemon<\/li>\n<li>Juice from half of an orange<\/li>\n<\/ul>\n<p>Streusel<\/p>\n<ul>\n<li>5 tablespoons unsalted butter, at room temperature<\/li>\n<li>1\/4 cup plus 2 tablespoons sugar<\/li>\n<li>1\/2 teaspoon fresh lemon juice<\/li>\n<li>1 cup graham cracker crumbs (from 1 sleeve)<\/li>\n<li>1 teaspoon all-purpose flour<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1\/4 teaspoon cinnamon<\/li>\n<\/ul>\n<p>I. Make the cheesecakes:<\/p>\n<\/div>\n<div>\n<ul>\n<li>Preheat the oven to 325\u00b0.<\/li>\n<li>Spray eight 4- to 6-ounce ramekins with vegetable oil spray and dust with sugar; tap out the excess. Set the ramekins in a large roasting pan.<\/li>\n<li>In a large bowl, using an electric mixer, beat the cream cheese, goat cheese and the 1\/4 cup of sugar until smooth.<\/li>\n<\/ul>\n<div><a href=\"https:\/\/lh6.googleusercontent.com\/-68rymQQ_pDg\/U5nv-NLAcUI\/AAAAAAAACR4\/wTg5z4YZW6w\/s640\/blogger-image--422044406.jpg\"><img decoding=\"async\" src=\"https:\/\/lh6.googleusercontent.com\/-68rymQQ_pDg\/U5nv-NLAcUI\/AAAAAAAACR4\/wTg5z4YZW6w\/s640\/blogger-image--422044406.jpg\" alt=\"\" border=\"0\" \/><\/a><\/div>\n<ul>\n<li>Split the vanilla bean in half and slice to remove the beans.<\/li>\n<li>Beat in the zest, lemon juice, vanilla beans and pure vanilla extract, and salt. I doubled up on the vanilla here, because I like a strong vanilla taste in cheesecake.<\/li>\n<\/ul>\n<div><img decoding=\"async\" src=\"https:\/\/lh5.googleusercontent.com\/-7Q2iUywU8gM\/U5nwEn9dT7I\/AAAAAAAACSY\/BopHjsr4BC4\/s640\/blogger-image-1653465821.jpg\" alt=\"\" border=\"0\" \/><\/div>\n<ul>\n<li>Beat in the sour cream.<\/li>\n<li>Add the eggs, one at a time, beating well between additions.<\/li>\n<li>Beat in the poppy seeds.<\/li>\n<\/ul>\n<div><img decoding=\"async\" src=\"https:\/\/lh4.googleusercontent.com\/-2fway1l0lPU\/U5nv6zyDHsI\/AAAAAAAACRo\/MEP0LHASoss\/s640\/blogger-image--863372689.jpg\" alt=\"\" border=\"0\" \/><\/div>\n<ul>\n<li>Divide the mixture between the ramekins and set the pan in the oven. Carefully add enough hot water to the pan to reach halfway up the sides of the ramekins.<\/li>\n<\/ul>\n<div><img decoding=\"async\" src=\"https:\/\/lh5.googleusercontent.com\/-p6Od_z8GqC4\/U5nv__84hkI\/AAAAAAAACSA\/B6bTx54vo7k\/s640\/blogger-image--1096601974.jpg\" alt=\"\" border=\"0\" \/><\/div>\n<ul>\n<li>Bake for 20 to 25 minutes, until the cheesecakes are just set.<\/li>\n<li>Remove from the oven and let cool in the water bath for 1 hour. Refrigerate the cheesecakes until cooled completely, 3 hours.<\/li>\n<\/ul>\n<p>II. While the cheesecakes are cooking, make the compote:<\/p>\n<ul>\n<li>Cut your strawberries into fourths and slice down one side of your vanilla bean.<\/li>\n<\/ul>\n<div><img decoding=\"async\" src=\"https:\/\/lh5.googleusercontent.com\/-XIwIr-6g3us\/U5nwGCZPDsI\/AAAAAAAACSg\/PY_7FpyqsMs\/s640\/blogger-image-1290482423.jpg\" alt=\"\" border=\"0\" \/><\/div>\n<ul>\n<li>In a medium sauce pan, add your strawberries, raspberries, sugar, orange zest, orange juice, lemon juice, St. Germain, vanilla bean, and salt.<\/li>\n<li>Cook over moderate heat, stirring frequently, until the berries are breaking down and the excess juice cooks off, and the liquid is slightly thickened (to a syrup like consistence).<\/li>\n<li>Transfer the compote to a bowl and let cool. Discard the vanilla bean.<\/li>\n<\/ul>\n<div><img decoding=\"async\" src=\"https:\/\/lh5.googleusercontent.com\/-9cFnCQE0K60\/U5nwB7ZMdGI\/AAAAAAAACSI\/Fx2cPG-XqKw\/s640\/blogger-image--1403213101.jpg\" alt=\"\" border=\"0\" \/><\/div>\n<div><\/div>\n<p>III. Make the streusel:<\/p>\n<\/div>\n<div>\n<ul>\n<li>Preheat the oven to 350\u00b0.<\/li>\n<li>Line a baking sheet with parchment paper.<\/li>\n<li>In a bowl, using an electric mixer, beat the butter, sugar and lemon juice until fluffy.<\/li>\n<li>Beat in the graham cracker crumbs, flour, salt and cinnamon.<\/li>\n<li>Pat the streusel flat onto the baking sheet and freeze for 10 minutes.<\/li>\n<\/ul>\n<div><img decoding=\"async\" src=\"https:\/\/lh5.googleusercontent.com\/-taAnkTC6tAQ\/U5nv1mc9DLI\/AAAAAAAACRQ\/RqFp4aFCpjE\/s640\/blogger-image-664796318.jpg\" alt=\"\" border=\"0\" \/><\/div>\n<ul>\n<li>Bake the streusel for about 20 minutes, until fragrant, golden and firm.<\/li>\n<li>Let cool completely, then crumble the streusel.<\/li>\n<\/ul>\n<p>IV. Get ready to eat!<\/p>\n<\/div>\n<div>\n<ul>\n<li>Place the streusel crumbs on the plate (put enough to cover the size of the bottom of your ramekins).<\/li>\n<li>Run a thin knife around the cheesecakes and invert them onto plates.<\/li>\n<li>Spoon the compote on top, and serve right away!<\/li>\n<\/ul>\n<h2><img decoding=\"async\" src=\"https:\/\/lh4.googleusercontent.com\/-fbzUfJPLtbk\/U5nvyajR3OI\/AAAAAAAACRA\/5PH1jsbVNbE\/s640\/blogger-image-92882085.jpg\" alt=\"\" border=\"0\" \/><\/h2>\n<div class=\"separator\"><\/div>\n<p>Since I substituted some fat free ingredients making the cheesecake come in at only 221 calories, I didn&#8217;t feel quite as bad indulging in second one the next night.<\/p>\n<p>Hope you enjoy these light, fluffy, refreshingly lemony cheesecakes at your next summer dinner!<\/p>\n<div>xoxo<\/div>\n<div>*K<\/div>\n<div>(all photos by me)<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>There is something relaxing and therapeutic about spending a weekend afternoon testing out a new recipe that takes hours and stages to prepare. This is exactly what I did a couple of Saturdays ago after quite a few weeks of weekend travel. My experiment this time was cheesecake, which was something that had previously seemed [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":{"0":"post-19","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipes","7":"czr-hentry"},"_links":{"self":[{"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/posts\/19","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/comments?post=19"}],"version-history":[{"count":3,"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/posts\/19\/revisions"}],"predecessor-version":[{"id":23,"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/posts\/19\/revisions\/23"}],"wp:attachment":[{"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/media?parent=19"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/categories?post=19"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/kaleykaraffa.com\/vino\/wp-json\/wp\/v2\/tags?post=19"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}