Balsamic-Thyme Simple Syrup Graham Cracker Crust Cheesecake Berry Sauce
Balsamic-Thyme Simple Syrup
Graham Cracker Crust
- For the balsamic-thyme syrup: combine the vinegar and sugar in a saucepan and bring to a boil. Remove from the heat, and add the thyme. Cover and set aside to steep for 10 minutes. Strain and reserve.
- For the crust: in a medium bowl, combine the lemon zest and juice with the graham cracker crumbs and butter. Mix to combine and press into the bottom of a mold. Set aside.
- For the cheesecake: in a bowl, combine the goat cheese and cream cheese. Warm in a microwave until soft.
- Meanwhile, combine the cream and simple syrup, and whip to soft peaks. Fold the whipped cream into the softened cheese mixture. Pour into the molds over the crust mixture. Transfer to the freezer until firm.
- For the berry sauce, combine the strawberries, blueberries, and sugar in a pot. Bring to a boil over moderate heat and cook, stirring constantly, until the fruit is softened and the juices are thickened, about 5 minutes. Set aside to cool.
- Unmold the cheesecakes and top with the cooled berry sauce before serving.
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