Grand River Grocery

Makes 36 “mini" cheesecakes. Recipe from Grand River Grocery consulting chef, Christine Ferris.

1 lb of goat cheese

8 oz cream cheese

3 eggs

1/2 t salt

2 t chopped fresh rosemary

Crust: 1 C finely ground pistachios

2 C bread crumbs

1 stick butter—melted

1. For the cheesecake filling, mix all ingredients together until smooth.

2. Mix the crust together ingredients together, it should hold it’s shape when squeezed together. If not, add more butter.

3. Scoop a scant T into each paper lined mini muffin cup, then tamp down.

4. Top each with about 1.5 T cheese mixture.

5. Bake at 350 degrees for about 30 minutes or until the cheesecakes are set and slightly golden around the edges.