Salty cheesecakes

Votes: 2

Time: 4 hours 40 minutes
Complexity: easily
Servings: 4

These miniature cheesecakes are actually a cheese appetizer featuring four popular cheese varieties: cheddar with pimento peppers, blue cheese with walnuts, mozzarella with basil and balsamic, and goat cheese with herbs and jam. Serve them in place of a traditional cheeseboard at your next house party. Guests will be delighted.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 1/4 cups crushed herb crackers
8 tablespoons unsalted butter, melted
2 tbsp. l. chopped pecans
Special equipment: 4 springform pans with a diameter of 10 cm.

Cheddar and Pimento Cheesecake

220 g of cream cheese at room temperature
1 cup grated cheddar
2 tablespoons chopped pimento peppers
1 teaspoon Worcestershire sauce
2-3 drops of hot sauce
Crumbled fried bacon (candied or regular), for sprinkling
Thinly sliced green onions (green part only), for sprinkling

Blue cheese cheesecake

220 g of cream cheese at room temperature
1 cup crumbled blue cheese
1 tbsp. heavy cream
2 tablespoons chopped Medjool dates
1 tsp diced shallots
Candied walnuts, for sprinkling
Honey to drizzle

Mozzarella Cheesecake with Basil

220 g of cream cheese at room temperature
1 tbsp. grated mozzarella
1/4 tbsp. grated parmesan
1 tbsp. heavy cream
1 tbsp chopped fresh basil + 1 sprig for serving
1/4 cup cherry tomatoes, quartered
Balsamic syrup or vinegar, to drizzle
Olive oil to drizzle

Cheesecake with goat cheese and herbs

220 g of cream cheese at room temperature
110 gr. goat cheese
1 tbsp. heavy cream
2 tsp chopped fresh parsley
2 tsp chopped fresh rosemary
0.5 tsp lemon zest
Worcestershire sauce, to taste
2 tbsp apricot, fig, onion or raspberry jam

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mozzarella cheese, cream cheese, goat cheese, lemon zest, fig jam, cherry tomatoes, basil, pimento pepper, walnuts

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Spray the bottoms of four 4-inch springform pans with cooking spray.
Cake:

In a medium bowl, combine the crushed graham crackers with the butter and pecans until evenly moistened. Pour the mixture into the prepared pans and press evenly into the bottoms. Bake until golden brown, about 10 minutes. Cool on a wire rack.

When the cakes are completely cool, spray the sides of the pans with cooking spray and line with strips of parchment paper.
Cheddar and Pimento Cheesecake:

Place the cream cheese, cheddar, pimento, Worcestershire sauce, hot sauce, and some salt and black pepper in a medium bowl. Beat with an electric mixer until light and fluffy, about 5 minutes. Spoon the filling onto one of the cooled cake layers and smooth the top. Wrap in plastic wrap and refrigerate until completely set, about 4 hours. When ready to serve, remove the cheesecake ring from the pan and peel off the parchment. Top with chopped bacon and green onions.
Blue cheese cheesecake:

Place the cream cheese, blue cheese, heavy cream, and some salt and black pepper in a medium bowl. Beat with an electric mixer until light and fluffy, about 5 minutes. Stir in the dates and shallots. Spoon the filling onto one of the cooled cake layers and smooth the top. Wrap in plastic wrap and refrigerate until completely set, about 4 hours. When ready to serve, remove the cheesecake ring from the pan and peel off the parchment. Sprinkle with candied walnuts and drizzle with honey.
Cheesecake with mozzarella and basil:

Place the cream cheese, mozzarella, Parmesan, heavy cream, and some salt and black pepper in a medium bowl. Beat with an electric mixer until light and fluffy, about 5 minutes. Stir in the chopped basil. Spoon the filling onto one of the cooled cake layers and smooth the top. Wrap in plastic wrap and refrigerate until completely set, about 4 hours. When ready to serve, remove the cheesecake ring from the pan and peel off the parchment. Top with cherry tomatoes, drizzle with balsamic vinegar and olive oil, and garnish with a sprig of basil.
Cheesecake with goat cheese and herbs:

In a medium bowl, combine the cream cheese, goat cheese, heavy cream, parsley, rosemary, lemon zest, Worcestershire sauce to taste, and a pinch of salt and black pepper. Beat with an electric mixer until light and fluffy, about 5 minutes. Spoon the filling over one of the cooled cake layers and smooth the top. Spread jam on top. Wrap in plastic wrap and refrigerate until completely set, about 4 hours. When ready to serve, remove the cheesecake ring from the pan and peel off the parchment paper.