These cheesecakes are the perfect first course to serve with Roasted Red Pepper Coulis.
- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2008; Holiday Celebrations: 2007
MethodCrust: 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.
Nutritional facts Per piece: about
- Sodium 317 mg
- Protein 7 g
- Calories 204.0
- Total fat 17 g
- Cholesterol 64 mg
- Saturated fat 10 g
- Total carbohydrate 6 g
- Iron 5.0
- Folate 10.0
- Calcium 7.0
- Vitamin A 16.0