A new and easy new way to dress up salads!
While we most often associate cheesecake with delightfully decadent desserts, savoury ones are super versatile and delicious too. They can be enjoyed on their own as a petite appetizer, or used as the perfect topping for a simple green salad. I purchased a set of 2 inch (5 cm) mini-cheesecake pans with removable bottoms and I use them often, but you can also use a paper-lined muffin tin if you prefer. These easy cheesecakes can be made ahead and stored in an airtight container in the fridge for two days, or in the freezer for up to a month. This is my latest recipe for Ottawa At Home magazine, where I serve as food editor, and it appears in our fall 2020 print issue.
You can also access the recipe online here.
Constantly Cooking with Paula Roy 