Jacques Pepin’s Mini Savory Cheesecakes

These mini savory cheesecakes are a versatile and delicious addition to any meal, inspired by Jacques Pepin’s “More Fast Food My Way” series. The base recipe can be adapted to create various flavor profiles, from blue cheese and parsley to maple syrup and blueberry. Here’s a detailed guide to making these delightful mini cheesecakes.

The original recipe by Jacques Pepin features a simple yet elegant combination of whipped cream cheese, sour cream, eggs, and specific flavorings. The beauty of this recipe lies in its adaptability, allowing you to experiment with different ingredients to create unique savory or sweet variations.

This recipe makes 4-6 mini cheesecakes, depending on the size of the muffin tins used. It’s perfect for a small gathering or as an appetizer for a larger event. The preparation time is approximately 10-15 minutes, with a cooking time of 20-28 minutes, depending on the oven and the size of the cheesecakes.

Yield: 6 Servings

Jacques Pepin’s Mini Savory Cheesecakes

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Jacques Pepin’s Mini Savory Cheesecakes are versatile and delicious, with a base recipe that can be adapted to create various flavor profiles. Perfect for small gatherings or as an appetizer, these cheesecakes are easy to make and offer a unique twist on traditional cheesecakes.

Prep Time 15 minutes

Cook Time 28 minutes

Total Time 43 minutes

Ingredients

• 1 package of whipped cream cheese
• 1/4 cup of sour cream
• 2 large eggs
• Salt and pepper to taste
• 1/4 cup of crumbled blue cheese (for blue cheese version)
• 1 tablespoon of chopped parsley
• Breadcrumbs for coating the muffin tins

Instructions

1. Preheat the oven to 350 degrees.
2. Generously coat four small (3/4-cup) soufflé molds or mini muffin tins with butter.
3. Divide the breadcrumbs among the molds and coat the bottoms and sides heavily with the crumbs, pressing them onto the buttered dish so they stick.
4. Put the cream cheese in a medium bowl and add the eggs, sour cream, salt, pepper, and 1 tablespoon of the parsley. Mix well with a whisk and divide among the soufflé molds.
5. Sprinkle the crumbled blue cheese on top of the cream cheese mixture in the molds. Top with the remaining 1 tablespoon parsley.
6. Arrange the molds on a baking sheet and bake for about 20-28 minutes, or until the cheesecakes are slightly wet and soft in the center.
7. Let cool for 10 minutes before removing from molds.

Notes

These cheesecakes can be adapted to various dietary needs by changing the ingredients. For example, using gluten-free breadcrumbs will make the recipe suitable for those with gluten intolerance. Additionally, you can experiment with different flavor variations by adding ingredients like cherry tomatoes, basil, and parmesan for a pizza-inspired cheesecake, or homemade blueberry syrup and a whole blueberry for a sweet blueberry cheesecake.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 200Total Fat: 12gSodium: 250mgCarbohydrates: 15gFiber: 1gSugar: 7gProtein: 6g

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