Camembert Cheesecakes
From our special issue Holiday Celebrations, these cheesecakes are the perfect first course to serve with Roasted Red Pepper Coulis.
Servings: 12 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 204 |
| pro | 7 g |
| total fat | 17 g |
| sat. fat | 10 g |
| carb | 6 g |
| fibre | trace |
| chol | 64 mg |
| sodium | 317 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 5% |
| vit A | 16% |
| folate | 10% |
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1 pkg (8 oz/250 g) cream cheese, softened
4 oz (125 g) camembert cheese, diced
1 egg
1 tsp (5 mL) minced fresh rosemary
1/4 tsp (1 mL) pepper
2/3 cup (150 mL) sour cream
Crust:
1/4 cup (50 mL) toasted unblanched almonds
1/4 cup (50 mL) butter, softened
1/2 cup (125 mL) all-purpose flour
1/2 tsp (2 mL) minced fresh rosemary
1/4 tsp (1 mL) salt
Garnish:
4 thin slices prosciutto
1/2 tsp (2 mL) vegetable oil
Preparation:
Crust: In food processor, finely grind almonds. In bowl, beat butter until fluffy; stir in almonds, flour, rosemary and salt. Press onto base of twelve 4-oz (125 mL) mini cheesecake cups. Bake in centre of 350°F (180°C) oven until set, about 10 minutes. Let cool on rack.
In large bowl, beat cream cheese with Camembert until fluffy. Beat in egg, rosemary and pepper; beat in sour cream. Spoon over bases. Bake in centre of 325°F (160°C) oven until puffed and centres still jiggle slightly, about 12 minutes. Run hot knife around edge of each cheesecake. Let cool on rack. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Garnish: Slice prosciutto crosswise into thin strips. In large skillet, heat oil over medium-high heat; fry prosciutto, stirring, until crisp, about 3 minutes. (Make-ahead: Cover and set aside for up to 24 hours.) Garnish each cheesecake with prosciutto.
In large bowl, beat cream cheese with Camembert until fluffy. Beat in egg, rosemary and pepper; beat in sour cream. Spoon over bases. Bake in centre of 325°F (160°C) oven until puffed and centres still jiggle slightly, about 12 minutes. Run hot knife around edge of each cheesecake. Let cool on rack. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Garnish: Slice prosciutto crosswise into thin strips. In large skillet, heat oil over medium-high heat; fry prosciutto, stirring, until crisp, about 3 minutes. (Make-ahead: Cover and set aside for up to 24 hours.) Garnish each cheesecake with prosciutto.
Additional Information
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Not sure where to find mini cheesecake cups in your area? Golda's Kitchen is a Canadian online retailer selling mini cheesecake cups online. Find them at www.goldaskitchen.com
Source
Canadian Living Magazine: January 2008; Holiday Celebrations: 2007
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