What’s for dessert ?: Salty cheesecake
After a series of sweets, it was finally time for a salty cheesecake. It tastes phenomenal and I really don’t understand how I haven’t made it so far. The mini version is ideal for an appetizer or as a finger food for New Year’s Eve. Serve it with roasted mini tomatoes, popular salami roses or your favorite sauce.
- 100 g breadcrumbs (gluten free)
- 50 g of melted butter
- 300 g cream cheese
- 180 g of sour cream
- spices to taste (salt, pepper, chives, garlic, paprika, …)
- 2 eggs
Finely grind the breadcrumbs into a multipractice. Add melted butter to them and mix. Arrange the mixture in muffin baskets and press (1 tablespoon of the mixture into each basket). Refrigerate for 30 minutes.
Season the cream cheese and sour cream to taste and mix. You can also use spicy cream cheese (with herbs or spices), so there is no need to add spices. Mix one egg at a time and place the mixture in muffin baskets. If you use waterproof baskets, arrange them in a deeper baking dish and pour water so that 1/2 of the mold is in the water. If you use paper baskets, put them in a muffin tin and put the mold in a deeper baking dish and pour water so that 1/2 of the mold is in the water.
Bake for 25 minutes in an oven preheated to 160°C until the surface hardens. Remove the baskets from the mold and allow to cool on a wire rack. You can also bake cheesecake in the classic way without water, but then it will be more compact, while baking in a water bath gives a creamier structure. Remove the chilled cheesecake from the baskets and place in the fridge overnight. Serve with roasted mini tomatoes, salami roses or some sauce of your choice.