Key Lime Coconut Goat Cheesecake
Simply Delicious Living with Maryann® is a FUN and Enchanting journey serving up simply delicious recipes and dedicated to all things home, hearth and joyous living!
In this episode, brought to you by Natural Awakenings Magazine Ventura, host Maryann Ridini Spencer, makes a simply yummy cheesecake in minutes!
SimplyDeliciousLiving.TV's
Key Lime Coconut Goat Cheesecake
Serves 12
Prep time: 10 minutes
Cook time: 15 minutes
RECIPE INGREDIENTS:
4 ounces of Philadelphia Cream Cheese at room temperature
5 ounces of Woolwich Chevrai Goat Cheese
2/3 c. sugar
2 eggs
1/3 c. Key Lime juice (or lime juice)
1.5 tsp. of lime rind
1 c. shredded sweet coconut
1- Pre-made large (or a series of individual) Graham Cracker pie crusts (Arrowhead Mills, Keebler or other)
RECIPE PREPARATION:
Preheat oven to 350 degrees F
*In a bowl, place cream and goat cheese and beat with an electric mixer until smooth.
Add in Key Lime rind, key lime juice and eggs.
*Add in the sugar in thirds.
*Beat after each addition of sugar until mixture is smooth.
*Pour mixture almost to the top into the prepared graham cracker pie crust (s).
*Bake until edges of cheesecake look set (the center will be soft and slightly jiggly). For the individual pie crusts, bake 15 minutes approximately. If you use one large pie crust, additional baking time may be required.
*Cool cheesecake completely, then cover and refrigerate for several hours.
*Serve with whip cream and top with shredded sweet coconut.
Enjoy!
©2012 -- Maryann Ridini Spencer
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Mini Pumpkin Cheescakes with Pineapple Purée Topping
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Cooking with fresh fruits and veggies is a fantastic way to get the most nutrients from your food. Eating farm to table is also extremely flavorful! Here’s a simple recipe you can make in 30 minutes or less that you and your family can enjoy for lunch or dinner!
For a RECIPE PRINT OUT OF MINI PUMPKIN CHEESECAKES or to SAVE TO YOU RECIPE BOX, VISIT:
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MINI PUMPKIN CHEESECAKES
Author: Maryann Ridini Spencer
Cook time: 30 mins
Total time: 30 mins
Serves: 12
INGREDIENTS:
CHEESECAKE FILLING:
1 c. ricotta (not skim)
1 c. goat cheese
1 c. pumpkin puree
¼ c. honey
3 eggs
1 tsp lemon extract
1 tsp vanilla extract
1 tsp. cinnamon
¼ tsp. ginger
1/8 tsp. cloves
1/8 tsp. nutmeg
¼ tsp. salt
CRUST:
1 ½ cups pitted dates (soak in warm water for 8-10 minutes, drain)
1 ½ cups raw walnuts
¼ tsp. lemon extract
PUREE:
2-3 c. diced pineapple
INSTRUCTIONS:
CHEESECAKE FILLING:
In a large bowl, beat all ingredients together with an electric mixer.
CRUST:
In a Cuisinart, add pitted dates and walnuts. Blend.
PUREE:
Purée pineapples in a Cusinart.
ASSEMBLY:
•Preheat oven to 350 degrees F.
•Grease muffin tin with coconut oil OR the preferred method is to use baking cup muffin liners.
•Add date and walnut mixture to the muffin cup liner. Pat down mixture to form the crust at the bottom of the liner.
• Pour in pumpkin cheesecake mixture in each muffin tin.
•Bake cheesecakes at 350 degrees F for 25-30 minutes.
•Cakes will be slightly moist in the center. Remove from oven, cool on a rack in the muffin tin, then put the cheesecakes in the muffin tin the fridge for several hours.
•When ready to serve, gently remove each cheesecake from the muffin tin and place on a pretty plate. Serve immediately topped with whipped cream or pureed pineapple.
NOTES:
In the Pumpkin Cheesecake video, I make the cheesecakes without the muffin liners. However, the preferred (and easier method) is using muffin cup liners.
©2014 Maryann Ridini Spencer, Simply Delicious Living.com