Savory mini cheesecakes with onions

Name: Savory mini cheesecakes with onions
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 8
Ingredients: Type 00 flour 1.67 cups; Cow's milk ricotta cheese ½ cup; Butter ½ cup; Eggs medium 1; Thyme to taste; Fine salt to taste; Cow's milk ricotta cheese 2 ¾ cups; Grana Padano PDO cheese to grate 1.75 oz; Fresh liquid cream 0.4 cup; Thyme 3 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Red onions 1.25 lbs; Brown sugar 2 ½ tbsp; Water ¼ cup; Extra virgin olive oil to taste; Fine salt to taste

it fr de es br

491

Calories per serving

Vegetarian

Energy Kcal 491
Carbohydrates g 32.1
of which sugars g 13
Protein g 15.7
Fats g 33.3
of which saturated fat g 18.38
Fiber g 1.7
Cholesterol mg 132
Sodium mg 391

Difficulty: Easy
Prep time: 50 min
Cook time: 40 min
Makes: 8 pieces
Note + cooling time in the refrigerator (at least 2 h and 30 min.)

PRESENTATION

Savory mini cheesecakes are just one of those things that catch people off guard—in the best way. I mean, everyone thinks cheesecake has to be sweet and creamy, right? These little bites totally flip that idea upside down. They get a lot of their flavor from caramelized onions, which, to be honest, pair really well with the ricotta cheese mixed into both the filling and base. It's really good stuff.

Using a quick, savory shortcrust pastry for the bottom gives each one a nice tender bite. Just a hint of that classic cheesecake richness, you know? The combo is something you might not see at every dinner table, but folks who love trying new things are always curious about these savory mini cheesecakes. You get that golden look on top, a creamy middle, and the satisfying contrast between the crisp base and the soft, flavorful filling.

And look, each one comes as an individual serving, which makes them a fun—and a little elegant—way to kick off a meal or set out for a party. Fans of these onion cheesecake bites often go on about how they're not just another mini savory appetizer. They have a delicate feel thanks to the ricotta, and the onions bring out a sweet and almost tangy kick. So so good.

It's not just onions either—lots of people play around with this basic savory cheesecake recipe and throw in things like salmon or tuna. It's kind of like a New York cheesecake but way way better for a dinner starter or even as party appetizers with cheese. These little onion and cheese tartlets fit right in at any gathering where people want something a bit different from the usual cheese and crackers.

They're easy to pass around and look great on a platter. So folks can grab one and taste something rich but not too heavy. If you're into moist and creamy textures, with a bit of crunch and a lot of flavor, these individual savory cheesecakes might be the thing everyone asks you for at your next hangout. They're perfect for any event where you want to impress your guests with something unique and delicious. Whether it is a casual get-together or a more fancy dinner, these cheesecakes will be a hit. And the sauce? Pretty much perfect.

INGREDIENTS

491

Calories per serving

For the base (for 8 mini cheesecakes with a diameter of 3 inches): Type 00 flour 1.67 cups (200 g); Cow's milk ricotta cheese ½ cup (100 g); Butter ½ cup (125 g); Eggs 1 - medium; Thyme to taste; Fine salt to taste

For the ricotta cream: Cow's milk ricotta cheese 2 ¾ cups (690 g); Grana Padano PDO cheese 1.75 oz (50 g) - to grate; Fresh liquid cream 0.4 cup (100 g); Thyme 3 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For the caramelized onions: Red onions 1.25 lbs (570 g); Brown sugar 2 ½ tbsp (30 g); Water ¼ cup (50 g); Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Savory mini cheesecakes with onions

To make the savory mini cheesecakes with onions, first prepare the shortcrust for the base: in a bowl, add the flour and ricotta 1, then add the egg 2, a few thyme leaves, salt 3, and pepper.

Knead by hand to get a homogeneous mixture 4. Roll out the dough on the work surface to a thickness of about 1/4 inch; there is no need to shape the dough in a particular way 5. Transfer the dough to a baking tray lined with parchment paper 6 and bake in a preheated convection oven at 392°F for about 30 minutes.

In the meantime, melt the butter in a saucepan and set aside. Once the shortcrust has finished baking, remove it from the oven and let it cool. Break the shortcrust roughly 7 and transfer it to a food processor 8, then blend it into crumbs 9.

Pour the shortcrust crumbs into a bowl and add the melted, cooled butter 10, then mix with a spoon or spatula to combine the ingredients 11. Now line 8 cake rings with acetate sheets and place them on a tray with parchment paper. Distribute the shortcrust mixture inside the cake rings and level it by pressing down with the back of a teaspoon 12. Let the bases cool in the refrigerator for about 30 minutes.

Meanwhile, prepare the ricotta cream: place the ricotta in a bowl and soften it with a hand whisk 13, then add the oil 14, salt, and pepper 15.

Also add the cream 16, grated Grana cheese 17, and thyme leaves 18, then mix everything together with the whisk. If you prefer, you can transfer the cream into a piping bag.

Retrieve the bases from the refrigerator and divide the cream among the cake rings 19, leveling the surface with the back of a teaspoon 20. Let it set in the refrigerator for at least 2 hours 21, covered with plastic wrap.

In the meantime, prepare the caramelized onions: clean and slice the red onions thinly 22. Cook the onions in a pan with a drizzle of oil over medium-low heat for about 5-7 minutes, then add the brown sugar 23 and water and continue cooking for another 5-6 minutes. Once caramelized 34, let them cool slightly.

After the setting time, gently unmold the cheesecakes 25 and garnish with a tuft of caramelized onions 26 and a few thyme leaves. Your savory mini cheesecakes with onions are ready to be served 27!

Storage

It is advisable to serve the savory mini cheesecakes with onions immediately. The cheesecake without onions can be stored in the refrigerator for 2-3 days. Freezing is not recommended.

Tip

You can replace Grana cheese with grated Pecorino for a stronger flavor, or season with rosemary instead of thyme.

If you're looking for an alternative to caramelized onions, you can top your savory ricotta mini cheesecakes with zucchini pesto or sun-dried tomatoes!

For the translation of some texts, artificial intelligence tools may have been used.