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Goat Cheese Cheesecakes with a Gingersnap Crust and Tuiles

Anne Burrell
  • 200 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Blueberries

1

Crystalized ginger

1/2 cup

Peaches

1

Egg

4

Eggs, large

1/4 cup

Corn syrup, light

1/3 cup

All-purpose flour

1/2 cup

Brown sugar, light

1 1/2 cups

Granulated sugar

2 pinches

Salt

2 tsp

Vanilla extract

1 tbsp

White vinegar

1/2 cup

Almonds

2 cups

Gingersnap crumbs

1

log fresh goat cheese

10 tbsp

Butter, unsalted

2 8 ounce packages

Cream cheese

12 oz

Creme fraiche or sour cream