Honey Almond Gouda Cheesecake

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 20

Chill Time: 30

Total Time: 1 5

Servings: cheesecakes

Calories: 435kcal

Author: Ai Willis

Delicious individual gouda cheesecakes are topped with a honey almond topping. The salty gouda and sweet honey pair beautifully and the almonds' crunch contrasts nicely with the creaminess of the cheesecakes.

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Ingredients

Crust

¾ cup buttery cookies or crackers
2 tablespoons unsalted butter, melted

Cheesecake

8 oz cream cheese
½ cup gouda cheese, shredded/crumbled
¼ cup granulated sugar
1 large egg
¼ teaspoon vanilla extract

Topping

⅓ cup honey
1 teaspoon lemon juice
½ teaspoon cornstarch
dash of cinnamon
⅓ cup roasted almonds, chopped

Instructions

Crust

Crush the biscuits, and combine with the melted butter. Line a cupcake pan with paper liners, and press a heaped tablespoon of the crumb mixture into each paper liner.

Cheesecake

Preheat the oven to 300°F (150°C).
Put the gouda in a bowl and heat it on a double boiler. When the cheese starts to melt, add the cream cheese and whisk together until it's combined. Take the bowl off the double boiler, and stir in the sugar and vanilla extract. Set aside to cool for a couple of minutes.
Once the cheese mixture has cooled, stir in the egg until combined.
Scoop the batter evenly over the crust, and bake for 20 minutes. Let the cheesecakes cool slightly in the pan before moving them onto a wire rack to cool completely.
Chill the cheesecakes in the refrigerator for at least 30 minutes before serving.

Topping

In a pan, combine the honey, lemon juice, cornstarch and cinnamon. Bring it to a boil and simmer for 1 minute. Turn the heat off and stir in the almonds.
Let it cool before topping the cheesecakes.

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