You’ll need (makes 15):
(for the bottom layer)
a pinch of salt & pepper to taste
60g butter, melted
30g Parmesan cheese, grated
(for the cheese)
200g sour cream
200g cream cheese
50g cream (you could use light cream)
2 tbsp fresh lemon juice
a pinch of salt
pepper to taste
2 eggs at room temperature
1 heaping tbsp flour
200g smoked salmon
a handful of chives
Start by making the bottom layer. Preheat the oven to 180°C/350°F. Fill a muffin tin with paper molds.
In a foodprocessor, mix crackers to crumbs. Add salt, pepper, butter and parmesan and pulse to combine. Divide cracker mixture over muffin tin and press tight with the back of a spoon. Bake the bottoms 10 to 15 minutes, or until golden brown.
Lower temperature to 100°C/200°F and continue by making the cheese filling. In a large bowl, mix sour cream and cream cheese until fluffy. Add cream, lemon juice and pepper and salt. Next, add the eggs one at a time, stirring well after each addition.
Cut smoked salmon and chives into fine pieces and add to cheese mixture. Pour into muffin tins and bake 60 minutes. Allow to cool down for 20 minutes, then chill at least 2 hours or overnight.
Serve these cheesecakes with a fresh rocket salad and some cherry tomatoes.