Modern Classic Holiday Desserts
F&W's Mad Genius Tips and More Featured Video
Editors' Favorite Slideshows
Add a Comment
Pastry chef Kate Zuckerman thinks most cheesecakes are too heavy and sweet. Her recipe uses goat cheese to lighten the texture and tangy crème fraîche to cut the sweetness. Here, she tops mini cheescakes with wine gelées—a new kind of wine-and-cheese-pairing.