Savory Cheesecakes with Red Pepper and Onion Relish

By Jan

Harry and David pepper and onion relish

Ingredients

• 1 1/4 C cracker crumbs
• 4 TBS salted butter
• 1 egg white
• 16 oz. cream cheese, room temperature
• 4 oz goat cheese
• 1 TBS sugar
• 2 large eggs, room temperature
• 1/8 tsp kosher salt
• 1/2 cup pepper and onion relish (Harry and David)

Details

Servings 36
Adapted from

Preparation

Step 1

Preheat oven to 350.

1. In a small bowl, combine the cracker crumbs, butter and egg white until combined.
2. Press 1/2 tablespoon of the crumb mixture into each well of a mini cheesecake pan or use a mini muffin pan lined with cupcake liners.
3. Transer pan to the oven and bake for 10 minutes until crisp.
4. Remove from oven and allow to cool for 5 minutes.
5. Turn the heat down to 300.
6. Add the cream cheese, goat cheese, sugar, eggs and salt to a blender.
7. Puree ingredients until smooth.
8. Fill each well of the pan halfway with the cheese mixture.
9. Return the pan to the over and bake for 15-20 minutes, or until the edges are dry but the ceters are still a little jiggly.
10. Remove from the oven and cool to room temperature.
11. Transfer the pan to the refrigerator and chill for 8 hours or overnight.
12. Remove the cheesecakes from the pan by running a knife around the eades and pushing up on the bottom.
13. Before serving, heat the relish over low heat until loose, do not boil.
14. Allow the relish to cool for a few minutes before spooning over the top of each cheesecake.