Mini savoury cheesecakes topped with shiitakes make a splendid appetizer.
- Portion size 12 servings
- Credits : Holiday Baking: 2006
Ingredients
Hazelnut Crust:
Mushroom Topping:
Method
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).
Nutritional facts Per serving: about
- Sodium 270 mg
- Protein 4 g
- Calories 180.0
- Total fat 16 g
- Cholesterol 59 mg
- Saturated fat 9 g
- Total carbohydrate 7 g
%RDI
- Iron 6.0
- Folate 11.0
- Calcium 4.0
- Vitamin A 15.0
- Vitamin C 2.0
