Name: Cheesecakes with Radish slices and dry-cured
Prep time: 25 min
Total time: 4 h 25 min
Yield: 12
Ingredients: 100 grams Savory shortbread cookies; 200 grams Radishes; 12 Dry-cured ham; 50 grams Butter; 100 grams Fromage blanc; 100 grams Feta cheese; 400 grams Cheese spread; 1 Lime; 3 Basil; 1 pinch Salt; 1 pinch Pepper

Mini cheesecake radis jambon sec Flexipan

Cheesecakes with Radish slices and dry-cured

Categories : Starters, Themes : Easy recipes, Savory recipes, Seasonal recipes, Themes

Easy recipes

Savoury recipes

Season recipes

Difficulty: Beginner Preparation time 25 min Rest time 4 h. Full time 4 hrs 25 mins Servings: 12 Season: Summer

Preparation

Crush the savory shortbread cookies in a blender and transfer to a mixing bowl.
Cube the softened butter and add it to the bowl. Knead until smooth.
Place the Flexipan 12 muffin mold on a perforated baking tray, then add a bit of the crust mix to each indent. Flatten and set aside in the refrigerator.
Combine the fromage blanc and the cheese spread in a mixing bowl.
Season with salt and pepper, add the chopped basil, the zest of half a lime and 2 spoonfuls of lime juice, and the crumbled feta cheese. Mix well.
Divide the mixture evenly in the indents, smooth with an offset spatula and freeze for at least 3 hours.
1 hour before serving, unmold onto a plate and refrigerate for 1 hour. At the last minute, garnish with small radish slices and dry-cured ham chiffonade.

Cheesecakes with Radish slices and dry-cured

Cheesecakes with Radish slices and dry-cured

Ingredients

Preparation

Crush the savory shortbread cookies in a blender and transfer to a mixing bowl.

Cube the softened butter and add it to the bowl. Knead until smooth.

Place the Flexipan 12 muffin mold on a perforated baking tray, then add a bit of the crust mix to each indent. Flatten and set aside in the refrigerator.

Combine the fromage blanc and the cheese spread in a mixing bowl.

Season with salt and pepper, add the chopped basil, the zest of half a lime and 2 spoonfuls of lime juice, and the crumbled feta cheese. Mix well.

Divide the mixture evenly in the indents, smooth with an offset spatula and freeze for at least 3 hours.

1 hour before serving, unmold onto a plate and refrigerate for 1 hour. At the last minute, garnish with small radish slices and dry-cured ham chiffonade.

Mold for this recipe

12 Muffin Mold

Cheesecakes with Radish slices and dry-cured

Cheesecakes with Radish slices and dry-cured

Cheesecakes with Radish slices and dry-cured

Ingredients

Preparation

Crush the savory shortbread cookies in a blender and transfer to a mixing bowl.

Cube the softened butter and add it to the bowl. Knead until smooth.

Place the Flexipan 12 muffin mold on a perforated baking tray, then add a bit of the crust mix to each indent. Flatten and set aside in the refrigerator.

Combine the fromage blanc and the cheese spread in a mixing bowl.

Season with salt and pepper, add the chopped basil, the zest of half a lime and 2 spoonfuls of lime juice, and the crumbled feta cheese. Mix well.

Divide the mixture evenly in the indents, smooth with an offset spatula and freeze for at least 3 hours.

1 hour before serving, unmold onto a plate and refrigerate for 1 hour. At the last minute, garnish with small radish slices and dry-cured ham chiffonade.

Mold for this recipe

12 Muffin Mold

Cheesecakes with Radish slices and dry-cured

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