By The Canadian Living Test Kitchen
47 people added this to their Recipe Box
This recipe makes 12 servings
These cheesecakes are the perfect first course to serve with Roasted Red Pepper Coulis.
Ingredients
4 oz Camembert cheese, diced
1 egg
1 tsp minced fresh rosemary
1/4 tsp pepper
2/3 cup sour cream [150 g]
Crust:
1/4 cup toasted unblanched almonds
1/4 cup butter , softened [56 g]
1/2 cup all-purpose flour [56 g]
1/2 tsp minced fresh rosemary
1/4 tsp salt
Garnish:
4 thin slices prosciutto
1/2 tsp vegetable oil
Preparation Crust: 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.
Source : Canadian Living Magazine: January 2008; Holiday Celebrations: 2007
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