Holiday Challenge, December 15th: Meatless Monday
Serve these savory cheesecakes with a salad and fruit for a vegetarian meal or bring them to a party with apple slices for a protein rich appetizer.
Savory Cheddar Rosemary Cheesecakes
3/4 cup toasted panko bread crumbs
1/4 cup toasted walnuts
2 tablespoons melted butter
8 oz reduced fat cream cheese
4 oz reduced fat sharp cheddar cheese grated
1 tablespoon fresh rosemary chopped or 1 teaspoon dried
1 glove garlic minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
Preheat the oven to 325 degrees F.
Spray 12 muffin tin with olive oil mist and set aside.
Lightly toast the walnuts and the bread crumbs separately in a sautéed pan. Watch carefully to prevent burning. Place the bread crumbs, walnuts and butter in a food processor and process until combined. Press crumb mixture into the bottoms of the muffin cups to make a crust. Bake 5 to 6 minutes. Let cool completely.
Beat the cheddar and cream cheese in a food processor or with a mixer until smooth. Add the eggs , garlic, salt and pepper and mix until blended. Add the rosemary and combine. Pour mixture into the prepared pan and bake until set, golden and puffed, but not loose in the center, about 20 minutes.
Remove from the oven and cool at room temperature. You can serve these chilled or at room temperature. Of course room temperature cheese will always have more flavor.
Serving suggestion: Plate 1-2 cheesecakes over arugula and thinly sliced red and green apples. Drizzle with a citrus or cranberry vinaigrette. These cakes would pair well with oranges, grapes, pears, spinach, kale, whole cranberry sauce or orange marmalade.
The original recipe by Emeril was made with blue cheese and a port reduction sauce which sounds amazing for a special occasion.