These are a great appetizer that is a spinoff of my Blue Cheese Cheesecake with Pear Onion Jam I made years ago. If you are saying ewww gross…I can assure you that savory cheesecake is wonderful. And when spread on crackers it’s a fun way to serve a cheese spread. And it classes things up.
This recipe originally was for a magazine article that ran the story but never paid me. So thanks for that. It’s my fault because they stiffed me before and asked me to do another story telling me check was in the mail. So I figure I will put the recipe up for you all to enjoy since I never got compensated!!!
Mini Manchego Cheesecakes with Apple Onion Jam
24 oz cream cheese, at room temperature
3 oz shredded Asiago cheese
5 oz shredded dry jack cheese
8 oz shredded Manchego cheese
4 large eggs
1 egg yolk
1/3 cup heavy cream
¼ tsp pepper
Grease a mini cheesecake pan, this can also be made as one large cheesecake using a 9-inch springform pan.
Preheat oven to 350F.
In a standing electric mixer fitted with a paddle attachment, cream cheeses together until smooth.
Add eggs one at a time, beat for about 1 minute. Scrape down bowl after each egg addition. Add yolk and beat for an additional minute. Scrape down the bowl.
Add cream and pepper. Combine.
Pour batter into cheesecake pan.
Bake uncovered until golden brown and center is set. About 25-30 minutes for mini cheesecakes or 45-50 minutes for full size cheesecake.
Cool Completely, remove sides of pan.
Apple Onion Jam
3 cups Walla Walla onions, diced
1 tsp olive oil
1 ¾ cup Gala apples(Fuji will work as well) peeled, chopped
2 TBSP apple cider vinegar
1 cup brown sugar
1/4 tsp kosher salt
1 pinch cayenne pepper
Saute onions in oil until brown. Reduce heat and cook until glazed.
Add apples, vinegar, sugar, cayenne and salt. Cook till apples are crispy tender.
Remove mixture and simmer juice until a thick glaze.
Mix apple onion mixture with glaze. Cool.
Add a tablespoon of jam to each mini cheesecake or spread mixture over the entire cheesecake if making the full size version.