Mini Savory Italian Cheesecakes Food

MINI SAVORY ITALIAN CHEESECAKES

Steps:

• Heat oven to 350°F.
• Line 20 muffin pan cups with cupcake liners, then set aside.
• Combine cracker crumbs, butter and egg whites, then press 2 Tbsp. crumb mixture onto bottom of each cupcake liner. Bake 10 min., then cool for 5 to 10 minutes.
• Lower oven temperature to 300°F.
• In a large mixing bowl, combine cream cheese, grated Parmesan, ricotta, oregano, basil, sugar, salt and eggs until ingredients are well combined and mixture is smooth.
• Fill each liner with 3 Tbsp. cream cheese mixture.
• Bake for 17 to 20 min. or until centers are still slightly jiggly in the centers.
• Cool at room temperature for 20 min., then refrigerate overnight or for at least 3 hours to set.
• When ready to serve, drizzle cheesecakes with marinara sauce. Top with diced tomatoes and sprinkle with shredded Parmesan.

MINI SICILIAN CHEESECAKES

Steps:

• Preheat the oven to 350°F
• Using an electric mixer, beat the eggs and vanilla on high speed until pale yellow and fluffy, about 7 minutes. Slowly beat in the granulated sugar. On low speed, mix in the ricotta, lemon peel and flour.
• Line a muffin pan with 12 foil baking liners and lightly spray with cooking spray.
• Pour the cheese mixture into the foil liners.
• Place the muffin pan on a rimmed baking sheet, transfer to the oven and pour about 1 1/2 cups water onto the baking sheet to make a water bath.
• Bake until the cheesecake centers are just set, about 20 minutes.
• Remove the muffin pan from the baking sheet, then top the cheesecakes with the pine nuts, patting gently to adhere.
• Let cool for about 30 minutes, then dust with confectioners' sugar.

SAVORY CHEESECAKES

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.

SAVOURY MINI CHEESECAKES

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.

SAVORY BREAKFAST MINI CHEESECAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 24 muffin tin cups with cooking spray or use paper liners.
• Mix bread crumbs, Pecorino Romano cheese, and melted butter together in a small bowl. Spoon about 1 teaspoon mixture into each of the prepared muffin cups, pressing down.
• Beat cream cheese with an electric mixer in a large bowl until fluffy. Beat in eggs one at a time until combined. Stir in Gruyere cheese, half-and-half, ham, bacon, bell pepper, green onions, salt, and pepper. Pour about 1/4 cup of the mixture into each muffin cup, filling each about 3/4 full.
• Bake in the preheated oven until cheesecakes are firm to the touch and lightly browned, about 30 minutes. Remove from the oven and let cool in muffin tins for 10 minutes.

MINI SAVORY ITALIAN CHEESECAKES

Steps:

• Heat oven to 350°F.
• Line 20 muffin pan cups with cupcake liners, then set aside.
• Combine cracker crumbs, butter and egg whites, then press 2 Tbsp. crumb mixture onto bottom of each cupcake liner. Bake 10 min., then cool for 5 to 10 minutes.
• Lower oven temperature to 300°F.
• In a large mixing bowl, combine cream cheese, grated Parmesan, ricotta, oregano, basil, sugar, salt and eggs until ingredients are well combined and mixture is smooth.
• Fill each liner with 3 Tbsp. cream cheese mixture.
• Bake for 17 to 20 min. or until centers are still slightly jiggly in the centers.
• Cool at room temperature for 20 min., then refrigerate overnight or for at least 3 hours to set.
• When ready to serve, drizzle cheesecakes with marinara sauce. Top with diced tomatoes and sprinkle with shredded Parmesan.