Mini savory lemon and dill cheesecakes, for the aperitif

For New Year’s Eve, I had prepared two types of appetizers. Alongside crispy snails with cantalI had made delicious mini cheesecakes in a savory version.

Salty cheesecakes, I had already made some, especially this one with ricotta and salmon, but they were still cooked. My sweet cheesecakes being more and more often without baking, I had to try the savory version as well. In fact, if I hadn’t done so until now, it was because I was hesitant about the presentation. I didn’t want a big slice served as a starter.
The inspiration came to me froma photo spotted on Instagram. It was exactly what I wanted!

I went back to my usual recipe, which completely satisfies me, by simply adapting it to a savory version. For flavors, I stuck with lemon and dill. Presented in small bites, this cheesecake was a big hit. Not a crumb remained.

I think these mini cheesecakes will come back very often this year for my appetizers. I’m already imagining other flavors and toppings.

Lemon and dill savory mini cheesecakes

120 g Tuc
75g butter
300g Philadelphia
1 organic lemon
1/2 bunch of dill
150 g liquid full cream
salt pepper
tomato confit
Pine nuts
dill
olive oil

Preheat the oven to 180°C.

Finely mix the biscuits and the butter.
Place a frame (23×16) on a baking sheet.
Tamp the biscuits in a thin layer, with the back of a spoon, in the frame.
Cook for about 10 minutes.

Press again when you take it out of the oven.
Let cool completely.

Finely grate the lemon zest.
Finely chop the dill.

Mix Philadelphia, zest and dill.

Whip the cold cream into whipped cream.
Add the Philadelphia whipped cream with a spatula.

Pour over the cold biscuit and refrigerate overnight.

The next day, to cut it easily, place the cheesecake for a good thirty minutes in the freezer. It won’t be totally frozen, but firm enough to be cut regularly into small pieces.
Unmold then cut the cheesecake so as to have about 24 small rectangles.

For the garnish, cut a few candied tomatoes into small pieces.
Add a few lightly roasted pine nuts to the pan, a few sprigs of dill and about 2 tablespoons of olive oil.
Gently scatter over each mini cheesecake.

Keep in cool until serving.

To finish: I don’t use gelatin and these cheesecakes hold together perfectly. On the other hand, the use of Philadelphia is essential. Other cheeses of the same type absolutely do not have the same outfit. I tested!

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