Savory Prune and Pancetta Cheesecake
Preparation
20
minutes
Servings
8
persons
Nutrition
280
calories
Ingredients
45g finely crushed cracker crumbs45g butter, melted
25g grated Parmesan cheese, divided
225g cream cheese, softened
50g white cheddar cheese, finely shredded
2 eggs
100g SUNSWEET prunes, diced
1 Tbsp fresh chives, snipped
60g diced pancetta cooked crisp, browned and drained
Instructions
- Preheat oven to 180°C and coat two 4" springform molds with nonstick spray.
- In a small bowl, mix cracker crumbs, butter and 1 Tbsp Parmesan. Press equal amounts in the bottom of each mold. Press a small piece of plastic wrap directly on the surface and press fi rmly.
- Remove plastic.
- In a large bowl, beat cream cheese, cheddar and remaining Parmesan with an electric mixer. Add eggs and beat until well mixed. Stir in prunes, chives and pancetta. Spread equal amounts of mixture into molds and place on a small baking sheet.
- Bake for 30 minutes. Let cool, then remove sides and bottoms of molds. Cut into small wedges to serve. Serve chilled or at room temperature.
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