MINI BASIL PARMESAN CHEESECAKES WITH TOMATO JAM
The ultimate appetizer, Mini Basil Parmesan Cheesecakes are topped with tomato jam for a savory cheesecake that will kick those trendy cheese boards to the curb.
- 1 ¼ cup cracker crumbs
- 4 tablespoons salted butter, melted
- 1 egg white
- 16 ounces cream cheese, room temperature
- 1 cup shredded Parmesan cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon sugar
- 2 large eggs room temperature
- ⅛ teaspoon kosher salt
- ½ cup tomato jam
- fresh basil leaves for garnish
Preheat oven to 350°F (± 180°C).
In a small bowl, combine the cracker crumbs, butter and egg white until combined.
Press ½ tablespoon of the crumb mixture into each well of a mini cheesecake pan. (If you don’t have a cheesecake pan, you can use a muffin pan lined with cupcake liners.)
Transfer to pan to the oven and bake for 10 minutes or until crisp.
Remove from the oven and allow to cool for 5 minutes.
Turn the heat down to 300°F (150°C).
Add the cream cheese, Parmesan, basil, sugar, eggs and salt to a blender.
Puree the ingredients until smooth.
Fill each well of the pan halfway with the cheese mixture. Return the pan back to the oven and bake for 15-20 minutes, or until the edges are dry but the centers are still a little jiggly.
Remove from the oven and allow to cool to room temperature.
Transfer the pan to the refrigerator and chill for 8 hours or overnight.
Remover the cheesecakes from the pan by running a knife around the edges and pushing up on the bottom.
Transfer to a serving platter or plate.
Top with tomato jam and garnish with basil. Serve immediately.
Recipe posted by Stien Rust
Photo: Manda van Niekerk