Savory Mini Cheesecakes with Caramelized Onions
Category: Appetizer
Servings: 8
These savory mini cheesecakes with caramelized onions are the perfect bite-sized treat for your next gathering or special occasion. The delicate, buttery crust forms the perfect base for a creamy ricotta filling, topped with sweet and savory caramelized onions. The combination of rich, earthy flavors with the lightness of ricotta creates a delightful balance. Serve these savory cheesecakes at your next dinner party or holiday feast for a sophisticated twist on a classic appetizer.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 200g |
| Ricotta cheese (whole milk) | 100g |
| Unsalted butter | 125g |
| Egg | 1 |
| Fresh thyme | To taste |
| Fine salt | To taste |
| Ricotta cheese (whole milk) | 690g |
| Grana Padano cheese (grated) | 50g |
| Fresh heavy cream | 100g |
| Olive oil (extra virgin) | To taste |
| Black pepper | To taste |
| Red onions | 570g |
| Brown sugar | 30g |
| Water | 50g |
Instructions
Step 1: Prepare the Savory Crust
- Begin by preparing the shortcrust pastry for the base. In a large mixing bowl, combine the flour and ricotta cheese. Add the egg, a few sprigs of fresh thyme, and a pinch of salt.
- Use your hands to knead the mixture until it forms a smooth and homogeneous dough.
- Roll the dough out on a clean surface until it reaches a thickness of about half a centimeter. You don’t need to shape it into a particular form, as it will be used to line the base of each mini cheesecake mold.
- Transfer the dough onto a baking sheet lined with parchment paper and bake it in a preheated oven. Once it’s golden and crisp, remove it from the oven and allow it to cool down.
Step 2: Prepare the Crumbled Crust
- Once the pastry has cooled, break it up into rough pieces. Use a food processor or a blender to pulse the pastry until it becomes small crumbs.
- In a mixing bowl, combine the crumbled pastry with the melted butter. Stir the mixture using a spatula or spoon to ensure the crumbs are well coated with butter.
- Line 8 mini tart molds (coppapasta) with acetate sheets to prevent the cheesecakes from sticking. Position these molds on a tray lined with parchment paper.
- Spoon the crumbled pastry mixture into each mold, pressing down with the back of a spoon to create a firm base. Place the molds in the refrigerator for about 30 minutes to allow the crusts to firm up.
Step 3: Prepare the Ricotta Filling
- While the crusts are cooling, prepare the ricotta filling. Place the ricotta cheese in a large bowl and use a whisk to soften it to a smooth texture.
- Gradually add the olive oil, salt, and pepper, mixing until smooth and well incorporated.
- Pour in the fresh cream and grated Grana Padano cheese, and whisk everything together until fully blended. If desired, you can transfer the mixture into a piping bag for easier assembly later.
Step 4: Assemble the Cheesecakes
- Remove the crusts from the fridge and fill each mold with the ricotta mixture, leveling the surface with the back of a spoon.
- Return the filled molds to the refrigerator and let them chill for at least 2 hours, or until the filling has set. Make sure to cover the molds with plastic wrap during this time to prevent the cheesecakes from drying out.
Step 5: Prepare the Caramelized Onions
- While the mini cheesecakes are setting, prepare the caramelized onions. Peel and slice the red onions thinly.
- In a medium-sized skillet, heat a drizzle of olive oil over medium-low heat. Add the sliced onions and cook them gently for 5 to 7 minutes, stirring occasionally, until they soften and start to turn golden.
- Sprinkle the brown sugar over the onions, stirring to combine, and let them cook for another 2-3 minutes until they caramelize and become tender.
- Add a splash of water to the pan to deglaze and allow the onions to absorb the flavors. Let the onions cool slightly.
Step 6: Final Assembly and Serving
- Once the mini cheesecakes have set, gently remove them from their molds.
- Top each cheesecake with a spoonful of the caramelized onions.
- Serve immediately or refrigerate until ready to serve. These mini savory cheesecakes can be enjoyed chilled or at room temperature, making them the perfect make-ahead appetizer for any occasion.
Tips for Success
- Crust Variation: If you prefer a crunchier texture, you can substitute part of the all-purpose flour in the crust with ground almonds or breadcrumbs.
- Cheese Options: For a more intense flavor, try using aged Pecorino Romano instead of Grana Padano.
- Serving Ideas: These savory mini cheesecakes pair wonderfully with a glass of crisp white wine or a sparkling beverage.
- Storage: If you have leftovers, store the cheesecakes in an airtight container in the fridge for up to 3 days. They can also be frozen for up to a month. Just be sure to wrap them tightly in plastic wrap before freezing.
These savory mini cheesecakes with caramelized onions are a decadent yet light appetizer that will leave your guests asking for more. Whether served at a party, family gathering, or holiday meal, they are sure to impress with their delicate flavors and elegant presentation. Enjoy!
