Cheesecakes with Radish slices and dry-cured

Mini cheesecake radis jambon sec Flexipan
Categories
Themes , ,
Seasons Beginner
Time
Preparation time: 25 min Rest time: 4 hour Full time: 4 hrs 25 mins
Servings 12
Season Summer
Ingredients
  • 100 grams Savory shortbread cookies
  • 200 grams Radishes
  • 12 Dry-cured ham (Chiffonnade)
  • 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
Preparation
  1. Crush the savory shortbread cookies in a blender and transfer to a mixing bowl.
  2. Cube the softened butter and add it to the bowl. Knead until smooth.
  3. 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.
  4. Combine the fromage blanc and the cheese spread in a mixing bowl.
  5. 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.
  6. Divide the mixture evenly in the indents, smooth with an offset spatula and freeze for at least 3 hours.
  7. 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.