Goat Cheese Cakes with Rosemary and Lavender Honey

Name: Goat Cheese Cakes with Rosemary and Lavender Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces gingersnaps, crushed; 2 1/2 tablespoons sugar; 3 1/2 tablespoons unsalted butter, melted and cooled; 12 ounces cream cheese, softened; One 11-ounce log of fresh goat cheese, at room temperature; 3/4 cup sugar; 3 large eggs; 3 large egg yolks; 1 1/2 teaspoons cornstarch; 1 tablespoon minced rosemary; Lavender honey, for serving

Servings: persons

8 ounces gingersnaps, crushed
2 1/2 tablespoons sugar
3 1/2 tablespoons unsalted butter, melted and cooled
12 ounces cream cheese, softened
One 11-ounce log of fresh goat cheese, at room temperature
3/4 cup sugar
3 large eggs
3 large egg yolks
1 1/2 teaspoons cornstarch
1 tablespoon minced rosemary
Lavender honey, for serving

1
make the crust Preheat the oven to 350 and line a large baking sheet with parchment paper.
2
Spray eight 4-inch ring molds or 4-inch shallow ramekins with vegetable spray; line the bottoms of the ramekins with parchment disks.
3
Set on the baking sheet.
4
make the crust In a food processor, pulse the gingersnaps with the sugar to fine crumbs.
5
Add the butter and process until the crumbs are evenly moistened.
6
Press the crumbs into the rings or ramekins in an even layer.
7
Bake in the center of the oven for 12 minutes, until fragrant.
8
Reduce the oven temperature to 300.
9
meanwhile, make the filling In a bowl, using a handheld electric mixer, beat the cream cheese and goat cheese until smooth.
10
Beat in the sugar at medium speed until creamy, 2 minutes.
11
Beat in the eggs and yolks, one at a time, until smooth, then beat in the cornstarch and rosemary.
12
meanwhile, make the filling Pour the filling into the molds or ramekins and bake for 25 minutes, until just set.
13
Let cool, then refrigerate until chilled, 1 hour.
14
meanwhile, make the filling To serve, unmold the cheese cakes onto dessert plates and drizzle with honey.

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces gingersnaps, crushed, 2 1/2 tablespoons sugar, 3 1/2 tablespoons unsalted butter, melted and cooled, 12 ounces cream cheese, softened, and more.

Yes, Goat Cheese Cakes with Rosemary and Lavender Honey falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!