-
1
Preheat the oven to 325.
-
2
Line a baking sheet with parchment paper.
-
3
Cut out four 3-inch rounds of shirt cardboard.
-
4
Brush the insides of four 3-inch-round and 2 1/2-inch-deep ring molds with butter.
-
5
In a food processor, grind the crackers with the melted butter and 1 tablespoon of the sugar.
-
6
Set the molds on the baking sheet and line the bottoms with the cardboard rounds, trimming to fit.
-
7
Pack the crumbs into the molds; press to compact.
-
8
Bake for 10 minutes.
-
9
Let cool.
-
10
Meanwhile, in a bowl, using an electric mixer, beat the egg, egg yolk, salt and the remaining 1/2 cup of sugar at medium speed until pale and fluffy, about 2 minutes.
-
11
Add the goat cheese and beat until smooth.
-
12
Fold in the creme fraiche.
-
13
Spoon the mixture into the molds and smooth the tops.
-
14
Bake for about 30 minutes, until the cheesecakes are just set but not browned.
-
15
Let the cheesecakes cool, then refrigerate them until chilled, at least 1 hour.
-
16
Heat a sharp, thin-bladed knife under hot water; dry the knife.
-
17
Carefully run the blade around the edge of each cheesecake.
-
18
Pressing up on the cardboard, ease the cheesecakes out of the molds; return to the baking sheet.
-
19
Cut four 11-by-2 1/2-inch strips of parchment paper.
-
20
Wrap the paper around the perimeter of each cheesecake to form a collar that extends 1 inch above the surface; secure with tape.
-
21
In a small bowl, sprinkle the gelatin over the cold water and let soften.
-
22
Microwave at high power for about 15 seconds or just until the gelatin is melted.
-
23
Put the 4 wines in separate ramekins.
-
24
Add 2 teaspoons of the sugar to the rose and to the Pinot Noir and microwave for 20 seconds; stir to dissolve the sugar.
-
25
Stir 1 teaspoon of the melted gelatin into each of the 4 wines.
-
26
Let the wines stand until cooled, about 10 minutes.
-
27
Pour one of the wine gelees over each cheesecake and refrigerate until chilled and set, about 20 minutes.
-
28
Remove the parchment-paper collar from each cheesecake.
-
29
Carefully remove the cardboard bottoms and serve.
