Hearty mini cheesecakes with tomato and thyme

METHOD

How to make it

1. 01

   STEP 1

   Done

   Grind the Tuc crackers in the stand mixer or put them in a zip bag and roll them finely with a rolling roll.

2. 02

   STEP 2

   Done

   Put the muffin paper in the muffin form and preheat the oven to 175 degrees (hot air).

3. 03

   STEP 3

   Done

   Mix the crumbs with the melted butter and distribute evenly over the molds. Press well with the bottom of a glass and put in the refrigerator.

4. 04

   STEP 4

   Done

   Beat the cream cheese loose with the eggs, garlic, the leaves of 3 branches thyme, Italian herbs and flour. Cut the sun-dried tomatoes into pieces and mix through the cream cheese mixture. Season with salt and pepper. Please note, do not use too much salt because the Tuc crackers and the bacon (if you use them) are already very salty.

5. 05

   STEP 5

   Done

   Divide the cream cheese mixture over the muffin form and bake the mini cheesecakes in 20 - 25 minutes until dry on the sides but the middle is still slightly flexible.

6. 06

   STEP 6

   Done

   Let the cheese cakes cool and keep them sealed in the refrigerator if you want to prepare this.

7. 07

   STEP 7

   Done

   Mix the cherry tomatoes with the white wine vinegar, some pepper and the remaining thyme leaves. Put also covered in the refrigerator until use.

8. 08

   STEP 8

   Done

   Bake the bacon crispy in a dry frying pan, drain on kitchen paper and chop coarsely.

9. 09

   STEP 9

   Done

   Get the mini cheesecakes 15 minutes before serving out of the refrigerator to get them to room temperature. You can also choose to heat them briefly in the oven, at 100 degrees.

10. 10

    STEP 10

    Done

    Garnish the mini savoury cheesecakes just before serving with the cherry tomatoes and bacon and serve them at room temperature or warm.