Cooking with Alison

Camembert Cheesecake with Roasted Red Pepper Coulis

In Appetizers, Hors D'oeuvres, Snacks on April 2, 2010 at pm

I made these mini cheesecakes a few years ago for a holiday pot luck with co-workers.  Several people asked for the recipe, so I knew it was a success.  I made them again for my 100th Post Party.  It would also make an incredibly sophisticated entree for a dinner party or a special occasion.  The great thing about this recipe is that it can be made up to 2 days in advance.

Mini Camembert Cheesecakes Recipe

makes 12 mini cheesecakes, by The Canadian Living Test Kitchen

1 pkg (8 oz / 250 g)  cream cheese, softened
4 oz Camembert cheese, diced (Note: I suggest removing the rind and then bringing the cheese to room temperature before using.)
1 egg
1 tsp minced fresh rosemary
1/4 tsp black pepper
2/3 cup sour cream

for the crust:
1/4 cup toasted unblanched almonds (Note:  I use ground almonds)
1/4 cup butter, softened
1/2 cup all-purpose flour
1/2 tsp minced fresh rosemary
1/4 tsp salt

for the garnish:
4 thin slices prosciutto
1/2 tsp vegetable oil

roasted red pepper coulis (recipe below)

For the crust:  In food processor, finely grind almonds.  In bowl, beat butter until fluffy; stir in almonds, flour, rosemary and salt. Press onto base of twelve 4-oz (125 mL) mini cheesecake cups.  (Note: I find it helps to first lightly grease the cheesecake pan and then lightly dust with flour.)  Bake in centre of 350°F (180°C) oven until set, about 10 minutes. Let cool on rack.

In large bowl, beat cream cheese with Camembert until fluffy. Beat in egg, rosemary and pepper; beat in sour cream. Spoon over bases. Bake in centre of 325°F (160°C) oven until puffed and centres still jiggle slightly, about 12 minutes. Run hot knife around edge of each cheesecake. Let cool on rack. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

Slice prosciutto crosswise into thin strips. In large skillet, heat oil over medium-high heat; fry prosciutto, stirring, until crisp, about 3 minutes. (Make-ahead: Cover and set aside for up to 24 hours.) Garnish each cheesecake with prosciutto.  Serve with roasted red pepper coulis (recipe below).

Roasted Red Pepper Coulis Recipe

makes 1 cup, by The Canadian Living Test Kitchen

1 cup chopped roasted red peppers

1/4 cup extra-virgin olive oil (Note: I used less oil.)

2 tbsp red wine vinegar

1/4 tsp salt

1 pinch cayenne pepper (Note: I used black pepper instead.)

In blender (Note: I used my food processor), combine red peppers, olive oil, vinegar, salt, and cayenne pepper; process until smooth. Press through fine sieve.
  1. food processors can really shorten the time it takes for you to prepare home cooked meals ~.;

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