Mini Savory Cheesecakes On Arugula Or Butterhead Lettuce Recipe

Name: Mini Savory Cheesecakes On Arugula Or Butterhead Lettuce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mini Cheesecakes; 2 teaspoons unsalted butter, softened; 1 slice bread, processed in a food processor to make 1/2 cup bread crumbs; 1 cup one 8-ounce container whipped cream cheese; 2 large eggs; 1/4 cup sour cream; 1/2 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 2 tablespoons minced fresh parsley; 1/4 cup crumbled blue cheese, like Stilton or 1/4 cup Roquefort cheese; Salad; 3 cups arugula, crunchy lettuce or another tender crunchy lettuce; 1 tablespoon extra virgin olive oil; 1 teaspoon red wine vinegar; 1 dash salt & freshly ground black pepper

Servings: persons

Mini Cheesecakes
2 teaspoons unsalted butter, softened
1 slice bread, processed in a food processor to make 1/2 cup bread crumbs
1 cup one 8-ounce container whipped cream cheese
2 large eggs
1/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons minced fresh parsley
1/4 cup crumbled blue cheese, like Stilton or 1/4 cup Roquefort cheese
Salad
3 cups arugula, crunchy lettuce or another tender crunchy lettuce
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1 dash salt & freshly ground black pepper

1
For the mini cheesecakes: Preheat the oven to 350 degrees. Generously coat four small (3/4-cup) souffle molds with the butter. Divide the bread crumbs among the molds and coat the bottoms and sides heavily with the crumbs, pressing them onto the buttered dish so they stick.
2
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 souffle molds. Sprinkle the crumbled blue cheese on top of the cream cheese mixture in the molds. Top with the remaining 1 tablespoon parsley.
3
Arrange the molds on a baking sheet and bake for about 20 minutes. The cheesecakes will still be slightly wet and soft in the center. Let cool for 10 minutes before unmolding.
4
For the salad: Meanwhile, toss the lettuce leaves with the oil, vinegar, and salt and pepper. Arrange on four plates.
5
Invert each cooled mini cheesecake into one of your hands to unmold it, then turn it over so it is right side up and place it in the center of one of the plates on top of the lettuce. Serve immediately.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Mini Cheesecakes, 2 teaspoons unsalted butter, softened, 1 slice bread, processed in a food processor to make 1/2 cup bread crumbs, 1 cup one 8-ounce container whipped cream cheese, and more.

Yes, Mini Savory Cheesecakes On Arugula Or Butterhead Lettuce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Savory Cheesecakes On Arugula Or Butterhead Lettuce

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