The ultimate appetizer, Mini Basil Parmesan Cheesecakes are topped with tomato jam for a savory cheesecake that will kick those trendy cheese boards to the curb.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Appetizer
Cuisine: American
Keyword: Basil Parmesan Cheesecake
Servings: 24cheesecakes
Calories: 140kcal
Author: Kellie
Ingredients
1 1/4cupcracker crumbs
4tablespoonssalted buttermelted
1egg white
16ouncescream cheeseroom temperature
1cupshredded parmesan cheese
2tablespoonschopped fresh basil
1tablespoonsugar
2large eggsroom temperature
1/8teaspoonkosher salt
1/2cuptomato jam
fresh basil leavesfor garnish
Instructions
Preheat oven to 350 degrees.
In a small bowl, combine the cracker crumbs, butter and egg white until combined.
Press 1/2 tablespoon of the crumb mixture into each well of a mini cheesecake pan. (If you don’t have a cheesecake pan, you can use a muffin pan lined with cupcake liners.)
Transfer to pan to the oven and bake for 10 minutes or until crisp.
Remove from the oven and allow to cool for 5 minutes.
Turn the heat down to 300 degrees.
Add the cream cheese, parmesan, basil, sugar, eggs and salt to a blender.
Puree the ingredients until smooth.
Fill each well of the pan halfway with the cheese mixture. Return the pan back to the oven and bake for 15-20 minutes, or until the edges are dry but the centers are still a little jiggly.
Remove from the oven and allow to cool to room temperature.
Transfer the pan to the refrigerator and chill for 8 hours or overnight.
Remover the cheesecakes from the pan by running a knife around the edges and pushing up on the bottom.
Transfer to a serving platter or plate.
Top with tomato jam and garnish with basil. Serve immediately.