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Buff:
Our Buff is proof that you don't just get older - you get better. This slightly-aged natural beauty is loved by restaurants, professional chefs, and foodies everywhere for its smooth, buttery depth. Gently wrapped by hand in butcher paper, Buff just gets more interesting and delicious as time goes by. Sigh. We're in love.
Buff Mini-cheesecakes:
16 oz CheesyGirl Buff ® chevre
½ C sugar
½ tsp vanilla
2 eggs
6 chocolate sandwich cookies, separated into halves with crème filling removed
1 kiwi, peeled cut into 6 slices
½ C fresh blueberries
¼ C fresh raspberries or blackberries
whipped cream (optional)
Preheat oven to 350◦ F
Beat cheese, sugar and vanilla in large bowl on medium speed until well blended. Add eggs one at a time, beating on low, just until blended. Place one cookie half in each of 12 medium paper-lined muffin cups. Fill evenly with batter.
Bake 20 minutes or until centers are almost set. Cool. Refrigerate 3 hrs or overnight. Cut kiwi slices in half and top each cheesecake with kiwi and other fruit just before serving. Top with whipped cream if desired.
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