Lavender Rosemary Goat Cheesecakes

Lavender Rosemary Goat Cheesecakes honey drizzle I perfected these Lavender Rosemary Goat Cheesecakes some time ago (read: a really long time ago) for a fabulous dinner party but for some reason, I’ve been holding out on you. My friend was serving some very special wines, including a dessert wine that had been bottled in the 1920’s. It was an amazing, Spanish Sherry, caramel-y and rich with a hint of orange. It turned out that these little cakes were a perfect pairing, because they are not too sweet and they are full of rich goat cheese. All in all, great for pairing with dessert wine, since they’re almost like a little cheese course in a crust. So if you’re thinking of trying something new this Valentine’s Day, then forgo the champagne (or who am I kidding- just commit to an extra indulgent meal) and buy a dessert wine to serve with these Lavender Rosemary Goat Cheesecakes. They’re creamy and smooth with herbaceous and floral notes. And the honey. Oh man, the honey. I try hard not to send you on wild goose chases for specific ingredients, but this honey is serious business and absolutely makes the cheesecakes all that extra special. If you’re not going to track down the amazing Scottish Heather Honey, I recommend a lavender honey, or a very light floral honey and a scattering of edible lavender. It will be a very reasonable substitution on the lovely little valentines that are Lavender Rosemary Goat Cheesecakes.

Lavender Rosemary Goat Cheesecakes
Serves 8
Lavender Rosemary Goat Cheesecakes are a sweet and savory dessert that pairs perfectly with a special dessert wine for a lovely Valentine's alternative.
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Prep Time
1 hr 20 min
Cook Time
40 min
Total Time
2 hr
Prep Time
1 hr 20 min
Cook Time
40 min
Total Time
2 hr
449 calories
28 g
219 g
32 g
14 g
19 g
142 g
324 g
27 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 449
Calories from Fat 282
% Daily Value *
Total Fat 32g
Saturated Fat 19g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 219mg
Sodium 324mg
Total Carbohydrates 28g
Dietary Fiber 0g
Sugars 27g
Protein 14g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 8 ounces gingersnaps; crushed
  2. 2 ½ tablespoons sugar
  3. 3 ½ tablespoons unsalted butter, melted and cooled
  1. 12 ounces cream cheese, softened
  2. one 11-ounce log of fresh goat cheese, at room temperature
  3. ¾ cup sugar
  4. 3 large eggs
  5. 3 large egg yolks
  6. 1 ½ teaspoons cornstarch
  7. 1 tablespoon minced fresh rosemary
  8. Scottish Heather Honey or Lavender Honey, for serving
  9. edible lavender for serving
  1. Preheat the oven to 350° F. Line a large baking sheet with a silpat (or parchment). Spray eight 4-inch ring molds with vegetable spray (or butter them). Set on the baking sheet.
  2. In a food processor, pulse the gingersnaps with the sugar to fine crumbs. Add the butter and process until the crumbs are evenly moistened.
  3. Press the crumbs into the rings in an even layer. Lavender Rosemary Goat Cheesecakes crust
  4. Bake in the center of the oven for 12 minutes, until fragrant. Remove from the oven.
  5. Reduce the oven temperature to 300° F.
  6. While the crust is baking, beat with an electric mixer (handheld works) cream cheese and goat cheese until smooth.
  7. Beat in sugar at medium speed until creamy (2 minutes).
  8. Beat in the eggs and yolks, one at a time, until smooth, then beat in cornstarch.
  9. Mince rosemary.Lavender Rosemary Goat Cheesecakes minced rosemaryBeat in.
  10. Pour the filling into the molds or ramekins and bake for 25 minutes, until just set. Lavender Rosemary Goat Cheesecakes coolingLet cool, then refrigerate until chilled (1 hour).
  11. To serve, unmold the cheesecakes onto dessert plates and drizzle with honey and edible lavender. Lavender Rosemary Goat CheesecakesDon’t forget your dessert wine or sherry.
Adapted from Food and Wine
Adapted from Food and Wine
Dirty Laundry Kitchen

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