Easy savory cheesecakes that can be varied several ways and served as an appetizer, lunch or light supper.
Course Appetizer, Entree
Keyword Appetizers, Light Entree, Salad
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Servings 6mini cheesecakes
Author Elizabeth at thewildolive.org
½cuppanko bread crumbs
1Tbsp.finely minced shallot
2Tbsp.minced fresh parsley or other herb of choice
6additional ½” chunks Gorgonzola
Preheat oven to 350. Spray six ½ cup oven-safe ramekins with non stick spray and coat bottoms and half way up the sides with panko crumbs. Whisk together cream cheese, sour cream, salt, pepper, shallot and half the herbs. Whisk in the eggs and gently stir in the ¼ cup of cheese crumbles. Divide batter among the ramekins. Place 1 of the half-inch cheese chunks on top of each ramekin, and sprinkle on the remaining herbs. Arrange cheesecakes on a baking sheet and bake for about 20 minutes. The cheesecakes should be slightly soft in the center (not wet). Let cool a few mins before unmolding. Serve on a salad of baby greens tossed with your favorite vinaigrette.
Variations: Substitute any flavorful, creamy cheese for the Gorgonzola, such as Gruyere or Goat Cheese (Chevre).
Variations: Substitute any herbs for the Parsley, such as Thyme, Basil, Fine Herbs, etc.
Recipe courtesy of Elizabeth at www.thewildolive.org