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Crust:
Filling:
Make Crust:
Lightly grease 24 mini-muffin cups (or skip if nonstick).
Combine all the crust ingredients in a bowl, add 1 tbsp. water, and mix thoroughly. Spoon 1 tsp. of the crust mixture into each muffin cup and press down firmly.
Make Filling and Assembly:
Divide the cheese mixture evenly among the prepared cups, about 1 heaping tbsp. each, and smooth the tops.
Bake on center oven rack until the cheesecakes are rounded and puffy, about 15 minutes. Allow them to cool in the pan on a wire rack for 10 minutes. Run a thin knife around edges if needed and carefully guide out each one with a spoon.
Garnish with a dollop of Cranberry Charoset and serve warm or at room temperature.
Posted by Judy Bart Kancigor
Nutritional Info Per Serving: N/A
6 tbsp. matzo meal
1/4 cup ground pine nuts
2 tbsp. butter or margarine, melted
2 tbsp. freshly grated parmesan cheese
1/4 tsp. salt
1/4 tsp. ground black pepper
1 tbsp. water
6 oz. cream cheese, room temperature
5 oz. goat cheese
1 large egg, beaten
1-1/2 tsp. dried dill
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. ground pepper
About 1/2 cup Cranberry Charoset (click here for recipe)
Preheat oven to 350°F.
Beat cream cheese and goat cheese together in an electric mixer on medium speed until thoroughly combined. Scrape the bowl and beat in the egg, dill, cumin, and salt and pepper.