Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 13
Note: Tahini is a sesame seed paste. I have found it in the imported foods section of the grocery store or any international market will probably carry it. When I serve the hummus, I make a little indentation in the center of the dip, and pour on a little olive oil and sprinkle on some paprika or ground cumin to give it a little more color and flavor. Jarlsberg Cheesecakes I like savory cheesecakes more than I like the sweet variety. These mini cheesecakes were made as part of a holiday appetizer class and make a nice addition to a buffet table. They can be made a day ahead of time and kept chilled. Makes about twenty-four mini cheesecakes Ingredients: 2 lbs. cream cheese, softened 1/2 cup sour cream 3 eggs 1 1/2 cups shredded Jarlsberg cheese 1 teaspoon salt 3/4 teaspoon black pepper 1 1/2 teaspoon dried thyme 1 tablespoon dried dill 1/3 cup diced black olives Procedure:
ОглавлениеLine 24 muffin tins with paper liners. Preheat oven to 375 degrees.
Mix the cream cheese well until very soft. Add in the sour cream and mix to blend. Add the eggs, one at a time, scraping down the bowl between each addition. Add in the rest of the ingredients and mix to combine well, scraping down the bowl once or twice.
Divide the batter into the muffin cups. Place the muffin pans on sheet pans that can hold water. Pour in about 3/4-inch of hot water onto each tray.
Bake the cheesecakes until a knife inserted comes out almost clean, about 25 minutes. Cool before removing from the pans.
