Recipe: Mini mushroom cheesecake for appetizers step by step with pictures | Handy.Recipes

Mini mushroom cheesecake for appetizers

Cooked mini cheesecake with mushrooms

Time to cook: 60 minutes

Total Servings: 5

Nutritional Value

Cheesecake is a famous dessert. And in its unconventional (snack) version it is able to amaze your guests, if not by its appearance, then certainly by its taste.

Author of the recipe

Ingredients for the snack mini cheesecake with mushrooms:


Base

  • Crackers (rye) - 120 g
  • Butter - 100 g
  • Salt - 1 pinch.

Stuffing

  • Champignons - 300 g
  • Cheese curd (cream cheese) - 150 g
  • Ricotta - 100 g
  • Cream (>30% fat) - 80 g
  • Milk - 3 tablespoon
  • Gelatin (fine crystalline) - 8 g
  • Salt - to taste
  • Black pepper (ground) - to taste
  • Vegetable oil - 2 tablespoon
  • Parsley - 1 bunch.

Decoration

  • Champignons (mini) - 50 g
  • Vegetable oil - 1 tablespoon
  • Salt - to taste
  • Parsley - to taste

How to cook mini mushroom cheesecake step by step with photos


I will make mushroom cheesecake with my new powerful helper - GALAXY GL2300 kitchen machine, using the food chopping function. To form mini cheesecakes you will need pastry rings. They should be placed on a board (tray) with baking paper. If you don't have pastry rings, you can make them out of plastic bottles, tins or foil and cardboard. Recommendations for making these devices can be found on the internet. Prepare the ingredients: you can use any mushrooms, not just mushrooms, preferably they should be fresh. If the mushrooms are frozen, this makes the cooking process longer. Melt the butter and leave it to cool at room temperature.

We break the crackers by hand and, together with the salt, load them into the bowl of the food processor, which already has a knife for shredding. It's unbelievably spicy!

The combine is very powerful, so at speed "1" the cracker was shredded to a fine crumb in seconds. A little nuance: during operation, a small amount of crumbs flew out through the spout of the bowl, so powerful this machine!

We transfer the cracker crumbs into a bowl and add melted butter.

Spread the buttercracker mixture on the pastry rings of desired size/diameter. Using a spoon or the bottom of a glass, press together well to make a thin crust (about 1 cm thick). Let's put the mini cheesecake bases in the fridge to harden, meanwhile stuffing.

Slice large mushrooms into random shapes. Heat vegetable oil in a pan (2 tablespoons) and fry the mushrooms until softened. At the end of cooking, season the mushrooms with salt and ground black pepper. Salt the mushrooms more than usual, because we are about to add some delicate flavors to them: ricotta, cream and cottage cheese. Let's put the mushrooms in a bowl so that they cool down quickly, and add 1 tablespoon of vegetable oil to the pan and fry the mini-mushrooms for decoration until they are completely cooked. I cut the small mushrooms in half and marinate them in soy sauce with dried garlic, and then roast them until they are almost done. Pour some milk over gelatin, stir it and let it swell. Whip the cream until soft and fluffy.

Place the ricotta, cream cheese, cooled mushrooms and coarsely chopped parsley in the clean bowl of the GALAXY GL2300.

On speed "1" Mince everything into a smooth consistency. The GALAXY GL2300 did the job perfectly!

Gelatin "dissolve" in a water bath. Since there is not much milk, the gelatin will be quite thick after heating, with a consistency like condensed milk. Let's put the cheese and mushrooms mixture into a bowl and add cream and gelatin. We'll mix it all up, check for salt, and add more salt, if necessary.

Using a piping bag without nozzles transfer the mass and pipe the filling onto the cracker base. Flatten and tap the board against the table 2 or 3 times to remove any air pockets from the filling. Let's take the pieces to the fridge for 3-4 hours to harden.

Remove cured mini cheesecakes from the pastry rings and decorate with mini mushrooms and parsley. If desired, you can add themed decorations, since we're waiting for the year of the Rat!

Nutritional Value:

Whole Dish:
Calories
2474.6 Calories
Protein
71.6 g
Fat
212.4 g
Carbohydrates
99.1 g
Per Serving:
Calories
494.9 Calories
Protein
14.3 g
Fat
42.5 g
Carbohydrates
19.8 g
100g:
Calories
235.7 Calories
Protein
6.8 g
Fat
20.2 g
Carbohydrates
9.4 g

Salt, Black Pepper, Vegetable Oil, Butter, Parsley, Creamy, Milk, Mushroom, Cheese, Champignons, Cream, Ricotta, Gelatin, Creamy Cheese, Snacks, Snacks with Mushrooms

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