Saturday, 4 May 2013

Recipe: sweet and savoury cheesecakes


sweet cheesecakes out of the oven...
I certainly love cheesecakes:  baked, non-baked, sweet, savoury... Any excuse to have cheese into my meal is good enough for me.  But now I got hold of a new aspect:  individual cheesecakes.  No more cutting, no diet pieces, all in the wonderful muffin form that is so practical.  
This weekend I used two recipes and discovered just how much better a good thing can become:








Mini sweet cheesecakes
adapted from Joy of Baking
sweet cheesecake with
gooseberry topping

Crust
100g graham crackers, pulsed
60g melted butter

Filling
450g full fat cream cheese
120g sugar
130g mascarpone
2 eggs
1tsp vanilla paste
zest from half a lemon



Preheat oven at 150 degrees C.   Line a 12-muffin tray with paper liners.  In a bowl, mix crumbs with melted butter, and spoon about 1tsp of the mix at the base.  Keep refrigerated until ready to use.

For the filling:  In a large bowl, mix cream cheese, sugar and mascarpone.  I personally prefer to use a whisker for such operations, but feel free to use a hand mixer at low speed.  Add the eggs one at a time and mix until fully incorporated.  Finish with the vanilla paste and the lemon zest.

Take muffin tray out of the fridge.  Spoon mixture in the muffin cups.  Bake for about 20 minutes.  Leave to cool off, gently peel off paper liners, cover with the topping of your choice and enjoy!!!



Mini savoury cheesecakes
adapted from the Vegetarian Pantry
(as seen in Vegetarian Living magazine, Apr '13) 


these are also out of the oven...
Crust
120g crissini (I used with rosemary), whizzed to crumbs
60g melted butter

Filling
150g cream cheese
150g ricotta cheese
75g mascarpone
1tsp mustard
3 eggs, separated
100g grated pecorino
50g grated parmesan
black pepper



... and ready to be eaten!
Preheat oven at 150 degrees C.   Line a 12-muffin tray with paper liners.  In a bowl, mix crumbs with melted butter, and spoon about 1tsp of the mix at the base.  Bake for about 8 minutes.

For the filling:  In a large bowl, mix cream cheese, egg yolks, ricotta and mascarpone  (again, use either a whisker or a hand mixer at low speed).  Beat egg whites until they have soft peaks and incorporate (1 tablespoon first, rest calmly and serenely...). Finish with the grated pecorino and a bit of black pepper (I didn't use any salt, because of the cheeses I used).

Spoon mixture in the muffin cups.  Top with grated parmesan.  Bake for about 30 minutes.  Leave to cool off, gently peel off paper liners and enjoy!!!








This post is my entry into Weekend Cooking, a weekly event hosted by Beth Fish Reads.




16 comments:

  1. Mmmm. They all look delicious! And no cracks in the top of the sweet cheesecakes, either. Impressive!

    ReplyDelete
    Replies
    1. thanks Laurie - actually they should be cooked until set but still wobbly. I hope this is what they look like wobbly!

      Delete
  2. Savoury cheesecakes.. who knew? Great idea

    ReplyDelete
  3. I've never made savory cheesecakes, what a great idea.

    ReplyDelete
    Replies
    1. (I actually prefer these to the sweet ones...)

      Delete
  4. it seems savory cheesecakes has taken us all by surprise! a nice surprise.

    ReplyDelete
    Replies
    1. always on the lookout...

      Delete
  5. A savory cheese cake is most tempting. I haven't tried one yet and the mini size is very smart.

    ReplyDelete
    Replies
    1. it saves a lot of hassle...

      Delete
  6. Both recipes look SO GOOD!! You just made my day!!
    Here's My WC

    ReplyDelete
  7. Put in the camp of new to savory cheesecakes! Wow. I bet they are yummy. And I like the idea of individual cakes -- so easy.

    ReplyDelete
  8. Replies
    1. he he... one is never enough!

      Delete

ShareThis

LinkWithin

Related Posts Plugin for WordPress, Blogger...