Mini Cheesecakes with Wine Gelées
Kate Zuckerman, pastry chef at Manhattan's Chanterelle and author of the new book, The Sweet Life, thinks most cheesecakes are too heavy and sweet. Her recipe uses goat cheese to lighten the texture and tangy creme fraiche to cut the sweetness. Here, she tops mini cheescakes with wine gelees--a new kind of wine-and-cheese-pairing.
Slideshow: More Cheesecake Recipes