The Bent Fork. Lemon Goat Cheese Cheesecakes With Blood Orange Sauce

The Bent Fork.
Lemon Goat Cheese Cheesecakes With Blood Orange Sauce.
Divine.
I’ve been away for a few days enjoying some much needed vacation and, of course, experimenting with some recipes I’ve stumbled upon during 2011 and never really had time to try. One of my favorite food writers post a similar recipe a while back, and I couldn’t wait to try it! It has been at the top of my ‘to cook’ list for more than 6 months. The original recipe calls for gluten free graham crackers, but I just went old school and bought some basics from the grocery store instead. Desserts seem to always be my calling, and they make any day complete. I received fantastic reviews from family and friends, but I hope to hear good things from you too! 
Enjoy and happy new year! So happy to be back!
Cheesecake - Ingredients:
1 cup graham cracker crumbs
4 tablespoons unsalted butter, melted and cooled slightly
1 cup sugar
8 oz fresh mild goat cheese, at room temperature
8 oz cream cheese, at room temperature
juice and zest of a whole lemon
3 large eggs 
Directions:
Preheat the oven to 325F and position a rack in the middle. Line 8 standard sized muffin tins with liners and slighly spray with cooking spray. Place the muffin pan in a large roasting pan. Set aside.

In a medium bowl, stir together the graham cracker crumbs, the melted butter and 1/4 cup (50gr) sugar. Divide the mixture evenly among the prepared muffin liners and pat with the back of a spoon. Bake for 5 minutes. Let cool. Lower the heat to 300F.

In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining sugar with the cheeses and the lemon zest on medium speed until the mixture is completely smooth. Add the eggs, one at a time and beating well after each addition. Add the lemon juice and beat another 30 seconds. Divide the mixture evenly among the muffin liners. Add hot water to the roasting pan but do not worry about coming up halfway the side of the muffin pan too much. The oven temperature is already so low that the water is just to be on the safe side. Add at least one inch inside the roasting pan.

Bake the mini cheesecakes for 20 minutes or until slightly giggling (or jiggle - whatever suits your mood) in the middle still. Keep an eye on them as they bake rather fast this way. Let cool completely before unmolding and serving with the blood orange syrup. 
Blood Orange Syrup - Ingredients:
1 cup fresh blood orange juice
1/2 cup sugar 
Directions:
In a heavy bottomed medium saucepan, stir together the blood orange juice and the sugar over medium high heat until the sugar dissolves and the mixture comes to a boil. Reduce the heat and simmer down until the liquid is about reduced by half. Let cool and serve with the cheesecakes.