Name: Prosciutto and fig mini cheesecakes
Cook time: 35 min
Total time: 35 min
Ingredients: Prosciutto and fig; 250 gram packet jatz crackers; 125 gram butter, melted; 3 figs, sliced, to serve; Filling; 100 gram prosciutto, chopped, plus 3 slices extra, to serve; 1 garlic clove, crushed; 1 small onion, finely chopped; 500 gram cream cheese; 500 gram ricotta, , chopped, at room temperature; 3 eggs; 2 egg yolks; 1/3 cup parmesan, finely grated

Ingredients

Prosciutto and fig

250 gram packet jatz crackers

125 gram butter, melted

3 figs, sliced, to serve

Filling

100 gram prosciutto, chopped, plus 3 slices extra, to serve

1 garlic clove, crushed

1 small onion, finely chopped

500 gram cream cheese

500 gram ricotta, , chopped, at room temperature

3 eggs

2 egg yolks

1/3 cup parmesan, finely grated

Method

Prosciutto and fig

1.Preheat oven to 160°C. Lightly grease 10 holes of two 6-hole Texas muffin pans. Cut 20 strips of baking paper 3cmx12cm long. Line each recess with 2 strips, crossing at the base.

2.Process crackers in a food processor until finely crushed. Add butter, and pulse to combine. Divide mixture between recesses and press firmly into base. Chill.

3.Make the filling. Heat a non-stick frying pan on medium. Add prosciutto and cook for 2 minutes. Add onion and garlic and cook for 2-3 minutes, until onion is tender and prosciutto is crisp. In a large bowl, using an electric mixer, beat ricotta and cream cheese until smooth. Add eggs and yolks one at a time and beat until combined. Mix in prosciutto mixture and parmesan.

4.Divide filling between biscuit bases. Bake for 25 – 30 minutes, until just firm. Set aside until cooled slightly, then remove from pan.

5.Preheat grill on high. Place prosciutto strips on a foil-lined oven tray and grill for 1-2 minutes each side, until crisp. Serve cheesecakes topped with crisp prosciutto and figs.

If preferred, line the base with shortcrust pastry and bake blind for 5 minutes before adding the filling.
Note

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Ingredients

Method

Prosciutto and fig

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