Goat Cheese Cakes with Rosemary and Lavender Honey

Every year, the lavender fields of Provence, France are ordained with beautiful shades of dusky purple. This beautiful scenery, in addition to the sweet delicate fragrance that wafts through the air, attract tourists from all over the globe.

You might not be able to go to France, but with the help of some Whipped Lavender Honey and goat cheese, you can bring the splendor of Provence to your kitchen table.

Goat Cheese Cakes with Rosemary and Whipped Lavender Honey



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

2 tbsp of Whipped Lavender Honey, for serving

Step 1

Preheat the oven to 350° and line a large baking sheet with parchment paper. Spray eight 4-inch ring molds or 4-inch shallow ramekins with vegetable spray; line the bottoms of the ramekins with parchment disks. Set on the baking sheet.

Step 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. Press the crumbs into the rings or ramekins in an even layer. Bake in the center of the oven for 12 minutes, until fragrant. Reduce the oven temperature to 300°.

Step 3

While your crust is baking, prepare your filling. In a bowl, using a handheld electric mixer, beat the cream cheese and goat cheese until smooth. Beat in the sugar at medium speed until creamy, 2 minutes. Beat in the eggs and yolks, one at a time, until smooth, then beat in the cornstarch and rosemary.

Step 4

Pour the filling into the molds or ramekins and bake for 25 minutes, until just set. Let cool, then refrigerate until chilled, 1 hour.

Step 5

To serve, unmold the cheese cakes onto dessert plates, spoon some Whipped Lavender Honey into a small sauce pan or a microwave-safe bowl. Lightly warm, then spoon over the cakes to desired sweetness. 

Step 6


This recipe was adapted from Pastry Chef Sandi Reinlie’s Goat Cheese Cakes with Rosemary and Lavender Honey recipe from Foodandwine.com.

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