Individual Goat Cheesecakes with Lime and Guava Caramel Sauce

Name: Individual Goat Cheesecakes with Lime and Guava Caramel Sauce
Prep time: 30 min
Cook time: 35 min
Yield: 4
Cuisine: American,
Ingredients: 1/2 cup slivered almonds toasted; 1 tbsp sugar; 1/4 tsp McCormick® Allspice, Ground; 2 tbsps flaked coconut toasted; 2 tbsps butter melted; 6 oz (3/4 package) cream cheese softened; 6 oz goat cheese (chévre), softened; 1/3 cup sugar; 1 egg; 1 egg yolk; 1/4 cup heavy cream; 1 tsp cornstarch; 1 tsp McCormick® Pure Vanilla Extract; Grated peel of 1 lime; 3/4 cup sugar; 6 tbsps butter cut into chunks; 1/2 cup heavy cream; 1/4 cup guava jelly; 1/4 tsp McCormick® Allspice, Ground

Goat cheese and lime juice add tangy flavor to these individual cheesecakes. Hints of allspice and coconut in the crust and a guava-infused caramel sauce add tropical flavor.

30m

PREP TIME

35m

COOK TIME

739

CALORIES

19

INGREDIENTS

Servings: 4

Ingredients

Crust
1/2 cup slivered almonds, toasted
1 tablespoon sugar
1/4 teaspoon McCormick® Ground Allspice
2 tablespoons flaked coconut, toasted
2 tablespoons butter, melted
Cheesecake Filling
6 ounces (3/4 package) cream cheese, softened
6 ounces goat cheese, (chévre), softened
1/3 cup sugar
1 egg
1 egg yolk
1/4 cup heavy cream
1 teaspoon cornstarch
1 teaspoon McCormick® All Natural Pure Vanilla Extract
Grated peel of 1 lime
Guava Caramel Sauce
3/4 cup sugar
6 tablespoons butter, cut into chunks
1/2 cup heavy cream
1/4 cup guava jelly
1/4 teaspoon McCormick® Ground Allspice

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 325°F. Lightly butter and flour 4 (3/4-cup) ramekins. Line the bottoms of the ramekins with wax or parchment paper rounds. Place ramekins on baking sheet. Set aside.
2 For the Crust, pulse almonds, sugar and allspice in food processor until finely chopped. Add coconut and butter; pulse until just blended. Divide evenly among ramekins. Press crust firmly into bottom of ramekins.
3 For the Cheesecake Filling, place all ingredients in clean food processor. Process until smooth, scraping down sides as needed. Divide evenly among ramekins.
4 Bake 25 minutes or until cheesecakes are slightly puffed and centers are almost set. Cool on wire rack. Cover. Refrigerate at least 1 hour or until well chilled.
5 For the Guava Caramel Sauce, place sugar and butter in medium saucepan on medium heat. Cook and stir with wire whisk 6 to 7 minutes or until mixture turns a deep amber color. Carefully stir in cream, guava jelly and allspice. (Mixture will be bubbly.) Whisking constantly, cook 1 to 2 minutes until sauce thickens and coats back of spoon.
6 Run a small knife around inside of each ramekin. Invert ramekins onto dessert plates to unmold cheesecakes. Spoon 2 tablespoons Guava Caramel Sauce over each cheesecake. Garnish with additional toasted slivered almonds, if desired.