These savory cheesecakes are a great no-bake and quick idea for a delicious appetizer. It is perfect to show off at a buffet or an aperitivo, they are the single portion, a mini, savory version of the classic dessert.
The recipe is really simple, but you will need some time for them to cool off in the fridge: the crunchy base is made with Italian tarallini, crackers and butter, topped by a creamy filling made of ricotta, yogurt, cream, isinglass and seasonings. Finally, the toppings can be customized according to your personal taste – we used cherry tomatoes, salmon, mortadella and other vegetables.
Here’s the step-by-step recipe: from the taralli and crackers base, to the ricotta, yogurt and cream filling, up until the topping.
Tips
These mini cheesecakes are quite versatile – you can personalize them according to your taste, adding chives or other spices to the filling or substituting cream cheese to the ricotta.
You can also avoid adding the isinglass, substituting it with half a teaspoon of agar melted in hot milk.
How to store Savory Cheesecakes
These appetizers can be stored in the refrigerator in a sealed container for 3-4 days. You can also freeze the ungarnished cheesecakes and decorate just before serving (after they have defrosted).
Ingredients
How to make Savory Cheesecakes
Making the crust
Melt the butter in a bain-marie or in the microwave. Combine the taralli and the crackers in a food processor and process until very finely crumbled, then transfer into a bowl.
Melt the butter in a bain-marie or in the microwave. Combine the taralli and the crackers in a food processor and process until very finely crumbled, then transfer into a bowl.
Add the melted butter to the crumbs and mix well.
Add the melted butter to the crumbs and mix well.
Pour the mixture into a muffin mold, lined with paper liners. With a spoon, compact the mixture, to create the base for your cheesecakes.
Pour the mixture into a muffin mold, lined with paper liners. With a spoon, compact the mixture, to create the base for your cheesecakes.
Let cool in the refrigerator for 20 minutes 4.
Let cool in the refrigerator for 20 minutes 4.
Making the cheesecake filling
In the meantime, start preparing the filling. Leave the isinglass to soak in water for 10 minutes. Once the isinglass is ready, melt it in a small bowl and combine with milk.
In the meantime, start preparing the filling. Leave the isinglass to soak in water for 10 minutes. Once the isinglass is ready, melt it in a small bowl and combine with milk.
In the meantime, whip the unsweetened cream.
In the meantime, whip the unsweetened cream.
In another bowl, combine the ricotta with the Greek yogurt using an electric whisk.
In another bowl, combine the ricotta with the Greek yogurt using an electric whisk.
Incorporate the cream to the ricotta and yogurt mixture. Season with salt and pepper.
Incorporate the cream to the ricotta and yogurt mixture. Season with salt and pepper.
Pour in the milk and isinglass mixture and mix thoroughly.
Pour in the milk and isinglass mixture and mix thoroughly.
Pour the mixture on top of the base into the muffin paper liners.
Pour the mixture on top of the base into the muffin paper liners.
Adding the topping
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Let cool in the fridge for 4 hours. Remove from the fridge and add the toppings. Serve and enjoy!
Let cool in the fridge for 4 hours. Remove from the fridge and add the toppings. Serve and enjoy!
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