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cal 204
pro 7 g
total fat 17 g
sat. fat 10 g
carb 6 g
fibre 0
chol 64 mg
sodium 317 mg
% RDI: -
calcium 7
iron 5
vit A 16
folate 10
Eat
Camembert Cheesecakes
Dec 30, 2011
Ramp up your New Year's Eve party with these savoury cheesecake bites
featured on Best Recipes Ever. They're rich and creamy and a sophisticated
alternative to a traditional cheese platter.
Camembert Cheesecakes
by the Canadian Living Test Kitchen
These cheesecakes are the perfect first course to serve with Roasted Red
Pepper Coulis. (please insert link to roasted red pepper coulis)
This recipe makes 12 servings
1 pkg (8 oz/250 g) cream cheese, softened
4 oz (113 g) Camembert cheese, diced
1 egg
1 tsp (5 mL) minced fresh rosemary
1/4 tsp (1 mL) pepper
2/3 cup (150 mL) sour cream
4 oz (113 g) Camembert cheese, diced
1 egg
1 tsp (5 mL) minced fresh rosemary
1/4 tsp (1 mL) pepper
2/3 cup (150 mL) sour cream
Crust:
1/4 cup (50 mL) toasted unblanched almonds
1/4 cup (50 mL) butter, softened
1/2 cup (125 mL) all-purpose flour
1/2 tsp (2 mL) minced fresh rosemary
1/4 tsp (1 mL) salt
1/4 cup (50 mL) toasted unblanched almonds
1/4 cup (50 mL) butter, softened
1/2 cup (125 mL) all-purpose flour
1/2 tsp (2 mL) minced fresh rosemary
1/4 tsp (1 mL) salt
Garnish:
4 thin slices prosciutto
1/2 tsp (2 mL) vegetable oil
4 thin slices prosciutto
1/2 tsp (2 mL) vegetable oil
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.
cal 204
pro 7 g
total fat 17 g
sat. fat 10 g
carb 6 g
fibre 0
chol 64 mg
sodium 317 mg
% RDI: -
calcium 7
iron 5
vit A 16
folate 10
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