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Mini cheesecake with bacon, pepper and aromatic herbs » Simple and Healthy Recipe! ✅

These mini cheesecakes are a great alternative to a cheese plate. The variety of cheeses you’ll want to serve (such as Fontina, good quality Sharp Cheddar, Brie, fresh Mozzarella, Gorgonzola, Stilton, or other blue cheeses) can be used very successfully in place of Ricotta, goat cheese, and Pecorino Romano. Sometimes I make a pesto tart, which looks marbled like blue cheese; slice it thin and serve with crackers and my Pear Carpaccio with Lemon Lime Mint Vinaigrette, which I made for the Pear Contest and posted here on Food52. This time I served the tartlets with a delicious, slightly spicy Mango and Ginger Chutney imported from India. —Kukla

  • For the base and coverage
  • • 6 tablespoons unsalted butter, melted

  • • 3 tablespoons freshly grated pecorino romano

  • • 2 cups fresh breadcrumbs (about 4 slices, processed in food processor with 3/4 cup toasted walnuts), I used the walnuts

  • for the filling
  • • 6 slices center cut bacon, cut into 1/2-inch pieces

  • • 1 cup fresh canned whole milk ricotta, softened

  • • 1 cup of soft goat cheese

  • • 1/2 sour cream

  • • 3 large eggs, at room temperature

  • • 1/2 cup chopped fresh mixed herbs (such as basil, mint, tarragon, rosemary, thyme, oregano, and parsley), I used parsley, thyme, and chives

  • • 1 or 2 large pinches of cayenne pepper

  • • 1/2 teaspoon freshly ground black pepper

  • • Kosher or sea salt to taste

  • • 2 teaspoons of lemon zest

  1. In skillet, cook bacon until crisp; remove with a slotted spoon on a plate lined with absorbent paper.

  2. Line one 12-cup or two 6-cup 3-inch diameter muffin tins with parchment paper and spray lightly with cooking spray. Combine crust ingredients; evenly divide and lightly press 3/4 of the mixture into the bottom of the muffin tins. Let cool while you prepare the filling.

  3. Preheat oven to 325 degrees F. In bowl of an electric mixer, combine ricotta, goat cheese, and sour cream; Beat until smooth. Add eggs one at a time; Beat until smooth. Transfer to a mixing bowl and add the herbs, lemon zest, bacon (leaving about 3 tablespoons for the top), cayenne and black pepper, and salt.

  4. Pour cheese filling evenly over chilled crust in muffin tins, garnish with remaining bacon and crust mixture. Cook for about 35 minutes or until center is set.

  5. Transfer to a wire rack to cool; cool to room temperature. Serve as a cheese board with grape, apple or pear slices.

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