Prosciutto And Fig Mini Cheesecakes Recipe

Name: Prosciutto And Fig Mini Cheesecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: crust; 9 ounces butter crackers such as Ritz; 1/2 cup butter melted; -1 Filling; 3 1/2 ounces prosciutto chopped, + 3 slices, to serve; 1 clove garlic crushed; 1 onion small, finely chopped; 1 pound cream cheese; 1 pound ricotta at room temperature; 5 medium eggs; 3 whole yolks; 1 1/4 ounces Parmesan finely grated; 3 figs sliced, to serve

Servings: persons

crust
9 ounces butter crackers such as Ritz
1/2 cup butter melted
-1 Filling
3 1/2 ounces prosciutto chopped, + 3 slices, to serve
1 clove garlic crushed
1 onion small, finely chopped
1 pound cream cheese
1 pound ricotta at room temperature
5 medium eggs
3 whole yolks
1 1/4 ounces Parmesan finely grated
3 figs sliced, to serve

1
Preheat the oven to 325u00b0F. Lightly grease 10 holes of two 6-hole Texas muffin pans. Cut 20 strips of parchment paper 1 x 5 inches long. Line each recess with 2 strips, crossing at the base.
2
Process crackers in a food processor until finely crushed. Add butter, and pulse to combine. Divide mixture between recesses and press firmly into base. Chill.
3
To make the filling: Heat a non-stick frying pan on medium. Add chopped prosciutto and cook for 2 mins. Add onion and garlic and cook for 2-3 mins, until onion is tender and prosciutto is crisp. In a large bowl, beat ricotta and cream cheese until smooth. Add eggs and yolks one at a time and beat until combined. Mix in prosciutto mixture and Parmesan.
4
Divide filling among prepared muffin pans. Bake for 25-30 mins, until just firm. Set aside until cooled slightly, then remove from pan.
5
Preheat broiler on high. Place prosciutto strips on a foil-lined baking sheet and broil for 1-2 mins each side, until crisp. Serve cheesecakes topped with crisp prosciutto and figs.

1438

kcal

Calories

141

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: crust, 9 ounces butter crackers such as Ritz, 1/2 cup butter melted, -1 Filling, and more.

Yes, Prosciutto And Fig Mini Cheesecakes 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.

That's it — enjoy your meal!

Prosciutto And Fig Mini Cheesecakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions