SAVORY CHEESECAKES
These tiny cheesecakes--really cheeseballs in disguise--are a genius addition to the apps spread at your next group dinner.
Provided by Food Network Kitchen
Categories appetizer
Time 4h40m
Yield 4 savory cheesecakes (10 to 12 servings)
Number Of Ingredients 38
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
- Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
- Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
- For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
- For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
- For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
- For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.
APPETIZER MINI CHEESECAKES
A Grissol recipe. Pretty on the plate - a party favorite. One might try variations like Mexican or Italian by changing up the seasonings and the garnishes.
Provided by CanadianFarmgal
Categories Lunch/Snacks
Time 1h12m
Yield 12 mini cheesecakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Line a 12 cup muffin pan with paper liners. Place mini baguettes in the bottom of each cup.
- Blend together cream cheese, eggs, lemon juice and rind, honey and pepper.
- Spoon and equal portrion into each muffin cup.
- Bake in 350 F oven for 10 to 12 minutes or until set.
- Let cool completely.
- Garnish each mini cheesecake with smoked salmon, dill, red onion and capers as desired. Makes 12 cheesecakes.
Nutrition Facts : Calories 198.8, Fat 17.1, SaturatedFat 9.9, Cholesterol 120.9, Sodium 303.9, Carbohydrate 2.8, Fiber 0.1, Sugar 1.3, Protein 8.9
SMOKED SALMON MINI CHEESECAKE APPETIZERS
A mini muffin pan and smoked salmon are almost all you need to make savory cheesecake appetizers they'll be talking about long after the party's over!
Provided by My Food and Family
Categories Dairy
Time 4h
Yield 24 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325ºF.
- Combine cracker crumbs and butter; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. to each cup.
- Beat cream cheese, mustard and pepper in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients. Spoon over crusts.
- Bake 15 min. or until centers are almost set. Cool in pan 10 min. Remove to wire racks; cool completely. Refrigerate 3 hours.
Nutrition Facts : Calories 100, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
SAVOURY MINI CHEESECAKES
You can prepare 2 different tastes from 1 filling, which means you can please both vegetarians and seafood lovers at the same time. These tarts should be frozen if you are packaging them as they are fragile. They should also be refrigerated if not eaten right away. A great partner for a well-balanced dry white wine. Cheesecakes can be refrigerated for up to 2 days or frozen. Recipe created by Chef Jill Snider of Ontario.
Provided by Leslie
Categories Lunch/Snacks
Time 45m
Yield 36 mini cheesecakes
Number Of Ingredients 16
Steps:
- Preheat oven to 300ºF.
- Spray 3 miniature muffin trays with nonstick cooking spray.
- Process pretzels in food processor until very fine (consistency of dry bread crumbs). You should have ¾ cup crumbs. Mix with melted butter.
- Press 1 into bottom of each muffin cup. Bake in centre of preheated oven for 6 to 8 minutes or until set.
- Beat cream cheese to blend.
- Add eggs, 1 at a time, beating until smooth. Beat in flour, pepper and sour cream.
- Divide mixture into 2 bowls.
- Stir ingredients for salmon filling into 1 bowl and Sun-dried Tomato and Olive filling into the other. Mix well. Spoon about 1 tbsp filling over each tart base. Bake 15 to 20 minutes or just until filling is set. Cool to room temperature on wire rack, then cover and refrigerate at least 2 hours or up to 24 hours. Run knife around edge of each cheesecake to loosen. Garnish with fresh dill or basil leaf before serving.
Nutrition Facts : Calories 66, Fat 5.3, SaturatedFat 3.2, Cholesterol 25.3, Sodium 97.9, Carbohydrate 3, Fiber 0.2, Sugar 0.3, Protein 1.8
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