Mini Basil Parmesan Cheesecakes with Tomato Jam

 

1 1/4 cup cracker crumbs

4 tablespoons salted butter, melted

1 egg white

16 ounces cream cheese, room temperature

1 cup shredded parmesan cheese

2 tablespoons chopped fresh basil

1 tablespoon sugar

2 large eggs, room temperature

1/8 teaspoon kosher salt

1/2 cup tomato jam

fresh basil leaves, for garnish

 

Preheat oven to 350 degrees. In a small bowl, combine the cracker crumbs, butter and egg white until combined. Press 1/2 tablespoon of the crumb mixture into each well of a mini cheesecake pan. (If you don’t have a cheesecake pan, you can use a muffin pan lined with cupcake liners.) Transfer to pan to the oven and bake for 10 minutes or until crisp. Remove from the oven and allow to cool for 5 minutes. Turn the heat down to 300 degrees. Add the cream cheese, parmesan, basil, sugar, eggs and salt to a blender.

Puree the ingredients until smooth. Fill each well of the pan halfway with the cheese mixture. Return the pan back to the oven and bake for 15-20 minutes, or until the edges are dry but the centers are still a little jiggly. Remove from the oven and allow to cool to room temperature. Transfer the pan to the refrigerator and chill for 8 hours or overnight. Remover the cheesecakes from the pan by running a knife around the edges and pushing up on the bottom. Transfer to a serving platter or plate. Top with tomato jam and garnish with basil. Serve immediately.