Savoury Mini Cheesecakes (Gluten-Free) |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is my sister's adaptation of a sweet crustless cheesecake by famous German chef Tim Mälzer. We cant have sugar at the moment, so she decided to make a savoury version. We both loved it, so hopefully you will, too! :) Ingredients:
250 g low-fat quark cheese (may sub ricotta cheese) |
70 g cream cheese with chives |
55 g goat cheese (cream cheese) |
2 eggs |
2 tablespoons ground flax seeds |
1/8 teaspoon garlic powder |
1/2 green bell pepper, diced finely |
4 sun-dried tomatoes, chopped |
Directions:
1. In a big bowl cream together the quark, cream cheese, goats cheese and eggs until well combined and creamy.
2. Stir in the ground flax seeds and garlic powder.
3. Fold in chopped bell pepper and sun-dried tomatoes.
4. Fill into greased muffin tins (or use silicone ones).
5. Bake in the preheated oven at 175°C/350°F on the second lowest rack for 25-35 minutes or until cheesecakes have set.
6. Enjoy. :).
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