Mini Basil Parmesan Cheesecakes with Tomato Jam

• Vegetarian

• Produce

  • 2 tbsp Basil, fresh
  • 1 Basil, fresh leaves

• Refrigerated

  • 1 Egg white
  • 2 Eggs, large

• Condiments

  • 1/2 cup Tomato jam

• Baking & Spices

  • 1/8 tsp Kosher salt
  • 1 tbsp Sugar

• Snacks

  • 1 1/4 cup Cracker crumbs

• Dairy

  • 4 tbsp Butter, salted
  • 16 oz Cream cheese
  • 1 cup Parmesan cheese

Found on thesuburbansoapbox.com

Description

Ingredients

• 1 1/4 cup cracker crumbs
• 4 tablespoons salted butter, melted
• 1 egg white
• 16 ounces cream cheese, room temperature
• 1 cup shredded parmesan cheese
• 2 tablespoons chopped fresh basil
• 1 tablespoon sugar
• 2 large eggs, room temperature
• 1/8 teaspoon kosher salt
• 1/2 cup tomato jam
• fresh basil leaves, for garnish

Directions

• 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.

Nutrition