Recipe: Appetizer Cheesecakes with Variations

Appetizer Cheesecakes
rec.food.cooking/M. Cruise

PESTO CHEESECAKE

Crust:
2 Tbsp butter, softened
1/4 cup fine dry breadcrumbs
2 Tbsp freshly grated parmesan cheese

Filling:
2 (8 oz) pkgs cream cheese
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1/4 tsp salt
1/8 tsp cayenne
3 eggs
1/2 cup pesto sauce
1/4 cup pine nuts

Garnish:
fresh basil leaves

Preheat the oven to 325 degrees F.

Generously rub the bottom and sides of a springform pan with the softened butter. Coat the buttered pan with a mixture of the breadcrumbs and 2 Tbsp grated parmesan cheese. Set aside. Using an electric mixer, beat the cream cheese, ricotta, grated parmesan cheese, salt, and pepper in a large bowl until smooth and light. Add the eggs, one at a time, beating well after each addition. Transfer 1/2 of the cheese mixture to another bowl. Add the pesto sauce to the remaining half and mix well. Pour the pesto-cheese mixture into the prepared pan. Smooth the top and carefully spoon the plain cheese mixture over the pesto layer. Smooth top and sprinkle with pine nuts.

Bake at 325 degrees F. about 45 minutes or until center no longer moves when pan is moved. Cool to room temperature on a wire rack. Cover tightly and refrigerate overnight. When ready to serve, place on a serving dish, garnish with fresh basil leaves, and surround with crackers.

SUN-DRIED TOMATO & GREEN ONION CHEESECAKE SQUARES

Crust:
1 1/4 cups flour
6 Tbsp butter, chilled and cut into 6 pieces
1 egg

Filling:
2 (8 oz) pkgs cream cheese
3 eggs
6 garlic cloves, crushed
1/2 tsp dried oregano, crumbled (or 2 tsp fresh)
1/4 tsp salt
1/2 tsp coarse grind black pepper
1 cup sour cream
1/2 cup finely chopped green onions
1/2 cup drained oil-packed sun-dried tomatoes, chopped

Garnish:
oil from the sun-dried tomatoes
tender green onion tips, finely chopped

Preheat the oven to 350 degrees F.

Blend the flour and butter by pulsing in the processor until the mixture resembles coarse meal. Add the egg and process until the dough clumps together. Press into a 13x9 inch pan (very thin). Bake 10 minutes (the dough may crack) and then cool. Beat the cream cheese until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the garlic, oregano, salt, pepper, and sour cream. Fold in the green onions and sun-dried tomatoes. Pour into the prepared crust and bake at 350 degrees F. for 20 minutes. Cool to room temperature and then refrigerate overnight. When ready to serve, cut into 12 squares and garnish with a drizzle of sun-dried tomato oil and a pinch of chopped green onion tips.
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VARIATIONS ON EITHER OF THE ABOVE APPETIZER CHEESECAKES:
If using recipe 1, omit the pesto sauce and pine nuts and add.
If using recipe 2, omit the oregano, green onions, and sun dried tomatoes and add:

SALMON & DILL CHEESECAKE:
1 cup well drained cooked fresh or canned salmon and 2 Tbsp well chopped fresh dill.

SPINACH & ONIONS CHEESECAKE:
3/4 cup well drained cooked spinach and 1/2 cup diced onions with 4 cloves garlic that have been sauteed in 2 Tbsp olive oil.

BROCCOLI CHEESECAKE:
1 cup well drained cooked chopped broccoli.

LOUISIANA HOT SHRIMP CHEESECAKE:
1 cup cooked chopped shrimp, 1/2 cup tomato sauce, 1/4 cup each diced green onions, bell peppers, celery, as much Louisiana Hot Sauce as you dare.

GREEN ONION CHEESECAKE:
1 cup thinly sliced green onions that have been sauteed for a few minutes in 2 Tbsp olive oil.

BACON & ONIONS CHEESECAKE:
1/4 lb bacon that has been diced and cooked until crisp and drained and crumbled, and 1/2 cup diced onions that have been sauted in 1 Tbsp of the bacon fat.

SMOKED OYSTER CHEESECAKE:
1 cup chopped smoked oysters and 1/2 cup finely chopped parsley.

MARINATED MUSHROOM CHEESECAKE:
1 cup finely chopped marinated mushrooms that have been well drained.

HAM & GREEN ONION CHEESECAKE:
1/2 cup finely diced ham and 1/2 cup thinly sliced green onions that have been sauted for 2 minutes in olive =
oil.

FAVORITE HERBS CHEESECAKE:
Substitute any other herbs in the above recipes.

ITALIAN OLIVE SALAD CHEESECAKE:
1 1/2 cups well drained chopped Italian Olive Salad (homemade preferably or use Progresso Brand)

CRABMEAT CHEESECAKE:
1 cup flaked crabmeat and 1/2 cup finely chopped parsley.

BLUE CHEESE & BACON CHEESECAKE:
3/4 cup crumbled blue cheese and 1/4 lb bacon that has been diced and cooked until crisp, drained and crumbled.=FETA CHEESE & SPINACH CHEESECAKE:
3/4 cup well drained and cooked spinach and 3/4 cup crumbled feta cheese.

CHUTNEY & PEANUT CHEESECAKE:
1/2 cup chutney and 1/2 cup finely chopped toasted peanuts. Serve with extra chutney as topping.

MEXICAN GREEN OLIVE CHEESECAKE:
1 pkg taco seasoning and 3/4 cup coarsely chopped, well-drained stuffed green olives. Top each serving with salsa as topping.

CLAM-BAKE CHEESECAKE:
1 cup minced clams, well drained, 3 Tbsp soy sauce, and 1/2 cup finely chopped parsley.

MARINATED ARTICHOKE CHEESECAKE:
1 cup coarsely chopped marinated artichokes and 1/2 cup grated Parmesan cheese.

WALDORF CHEESECAKE:
1/2 cup each diced celery, apples, and coarsely chopped walnuts.

SHRIMP & CUCUMBER CHEESECAKE:
1/2 cup cooked chopped shrimp, 1/2 cup finely diced and well-drained cucumber, 3 Tbsp sesame oil.