SAVORY BREAKFAST MINI CHEESECAKES
Cheesecake isn't just for dessert. Give it a try for breakfast or brunch, serving either warm or cold. Great for portion control and a tasty 'grab-and-go breakfast' for busy weekdays. Garnish with parsley and more crumbled bacon, if you'd like.
Provided by lutzflcat
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Ham
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 24 muffin tin cups with cooking spray or use paper liners.
- Mix bread crumbs, Pecorino Romano cheese, and melted butter together in a small bowl. Spoon about 1 teaspoon mixture into each of the prepared muffin cups, pressing down.
- Beat cream cheese with an electric mixer in a large bowl until fluffy. Beat in eggs one at a time until combined. Stir in Gruyere cheese, half-and-half, ham, bacon, bell pepper, green onions, salt, and pepper. Pour about 1/4 cup of the mixture into each muffin cup, filling each about 3/4 full.
- Bake in the preheated oven until cheesecakes are firm to the touch and lightly browned, about 30 minutes. Remove from the oven and let cool in muffin tins for 10 minutes.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 3.1 g, Cholesterol 71.2 mg, Fat 13.7 g, Fiber 0.2 g, Protein 7.9 g, SaturatedFat 7.9 g, Sodium 301.1 mg, Sugar 0.5 g
SAVORY CHEESECAKES
These tiny cheesecakes--really cheeseballs in disguise--are a genius addition to the apps spread at your next group dinner.
Provided by Food Network Kitchen
Categories appetizer
Time 4h40m
Yield 4 savory cheesecakes (10 to 12 servings)
Number Of Ingredients 38
Steps:
- For the crust: Position a rack in the middle of the oven and preheat to 350 degrees F. Spray the bottom of four 4-inch springform pans with nonstick spray.
- Mix the cracker crumbs, butter and pecans in a medium bowl until evenly moistened. Press the crumb mixture into the bottom of the prepared pans. Bake until the crusts are golden brown, about 10 minutes. Cool the pans on a rack.
- Once completely cool, spray the sides of the pans with cooking spray and line with strips of parchment.
- For the Cheddar-pimento cheesecake: Add the cream cheese, Cheddar, pimentos, Worcestershire, hot sauce and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate until chilled, 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied bacon and scallion greens.
- For the blue cheese cheesecake: Add the cream cheese, blue cheese, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the dates and shallots. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the candied walnuts and a drizzle of honey.
- For the mozzarella-basil cheesecake: Add the cream cheese, mozzarella, Parmesan, cream and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Fold in the chopped basil. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment. Top with the cherry tomatoes, drizzles of balsamic syrup and olive oil and a sprig of basil.
- For the goat cheese-herb cheesecake: Add the cream cheese, goat cheese, cream, parsley, rosemary, lemon zest, Worcestershire to taste and some salt and pepper to a medium bowl. Beat together using an electric hand mixer until light and fluffy, about 5 minutes. Spoon the mixture on top of one of the cooled crusts in the pan and smooth the top with an offset spatula. Spread the jam over top. Wrap with plastic wrap and refrigerate 4 hours.
- When ready to serve, unmold the sides of the pan from the cake and peel off the parchment.
MINI SAVORY ITALIAN CHEESECAKES
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 20 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Line 20 muffin pan cups with cupcake liners, then set aside.
- Combine cracker crumbs, butter and egg whites, then press 2 Tbsp. crumb mixture onto bottom of each cupcake liner. Bake 10 min., then cool for 5 to 10 minutes.
- Lower oven temperature to 300°F.
- In a large mixing bowl, combine cream cheese, grated Parmesan, ricotta, oregano, basil, sugar, salt and eggs until ingredients are well combined and mixture is smooth.
- Fill each liner with 3 Tbsp. cream cheese mixture.
- Bake for 17 to 20 min. or until centers are still slightly jiggly in the centers.
- Cool at room temperature for 20 min., then refrigerate overnight or for at least 3 hours to set.
- When ready to serve, drizzle cheesecakes with marinara sauce. Top with diced tomatoes and sprinkle with shredded Parmesan.
Nutrition Facts : Calories 230, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 65 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
SAVORY SUMMER CHEESECAKE
I'm not a big dessert guy and almost always prefer another savory course instead, but if I am going to have dessert, cheesecake is one of my favorites. When you combine those two facts, it's no surprise I tried an experiment with a savory cheesecake. A nice green salad, with or without tomatoes, would be a perfect pairing for this.
Provided by Chef John
Categories Main Dishes Savory Pie Recipes
Time 4h15m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
- Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
- While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
- Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
- Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
- Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
- Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
- Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.
Nutrition Facts : Calories 517.7 calories, Carbohydrate 16.2 g, Cholesterol 193.6 mg, Fat 46.5 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 25.2 g, Sodium 735.5 mg, Sugar 4 g
MINI SAVORY ITALIAN CHEESECAKES
Steps:
- Heat oven to 350°F.
- Line 20 muffin pan cups with cupcake liners, then set aside.
- Combine cracker crumbs, butter and egg whites, then press 2 Tbsp. crumb mixture onto bottom of each cupcake liner. Bake 10 min., then cool for 5 to 10 minutes.
- Lower oven temperature to 300°F.
- In a large mixing bowl, combine cream cheese, grated Parmesan, ricotta, oregano, basil, sugar, salt and eggs until ingredients are well combined and mixture is smooth.
- Fill each liner with 3 Tbsp. cream cheese mixture.
- Bake for 17 to 20 min. or until centers are still slightly jiggly in the centers.
- Cool at room temperature for 20 min., then refrigerate overnight or for at least 3 hours to set.
- When ready to serve, drizzle cheesecakes with marinara sauce. Top with diced tomatoes and sprinkle with shredded Parmesan.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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