Mushroom Cheesecakes

By The Canadian Living Test Kitchen

154 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	180180 cal
pro	4 g4g pro
total fat	16 g16g total fat
sat. fat	9 g9g sat. fat
carb	7 g7g carb
fibre	1 g1g fibre
chol	59 mg59mg chol
sodium	270 mg270mg sodium
% RDI:	-
calcium	44 calcium
iron	66 iron
vit A	1515 vit A
vit C	22 vit C
folate	1111 folate

Mini savoury cheesecakes topped with shiitakes make a splendid appetizer.

Ingredients

1 1pkg (8 oz/250 g) pkg (8 oz/250 g)cream cheese, softened
1 egg 1 1eggeggs
1/2 tsp hot pepper sauce 1/2 1/2tsp tsphot pepper sauce
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2/3 cup sour cream 2/3 2/3cup cupsour cream
Hazelnut Crust:
1/4 cup butter , softened1/4 1/4cup cupbutter, softened
1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
1/4 cup finely chopped hazelnuts 1/4 1/4cup cupfinely chopped hazelnuthazelnuts
1/4 tsp salt 1/4 1/4tsp tspsalt
Mushroom Topping:
1 tbsp butter 1 1tbsp tbspbutter
3 3cups cupsthinly sliced shiitake mushroom capshiitake mushroom caps
1 1finely chopped shallotshallots, (or half onion)
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/2 tsp minced fresh parsley 1/2 1/2tsp tspminced fresh parsley
1/4 salt 1/4 1/4salt
1 tbsp minced fresh parsley 1 1tbsp tbspminced fresh parsley
2 tbsp hazelnut oil , (optional)2 2tbsp tbsphazelnut oil, (optional)

Preparation

Hazelnut Crust: In bowl, beat butter until light; stir in flour, hazelnuts and salt. Press into twelve 4-oz (125 mL) mini-cheesecake cups.

Bake cups in centre of 350°F (180°C) oven until golden, about 10 minutes; let cool on rack.

In large bowl, beat cheese until fluffy. Beat in egg, hot pepper sauce, salt and pepper. Beat in sour cream. Pour over each base. Bake in centre of 325°F (160°C) oven until edges are set but centres still jiggle slightly, about 12 minutes.

Run hot wet knife around edges of cheesecakes. Let cool on rack. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

Mushroom Topping: In large skillet, melt butter over medium-high heat; sauté mushrooms, shallot, garlic, sage and salt until no liquid remains, 3 minutes. Stir in parsley. (Make-ahead: Cover and set aside for up to 4 hours.) Spoon over cheesecakes. Drizzle with hazelnut oil (if using).

Source : Holiday Baking: 2006