Salty cheesecakes

Ingredients:

Cake

• 1 1/4 cups crushed herb crackers
• 8 tablespoons unsalted butter, melted
• 2 tbsp. l. chopped pecans
• Special equipment: 4 springform pans with a diameter of 10 cm.

Cheddar and Pimento Cheesecake

• 220 g of cream cheese at room temperature
• 1 cup grated cheddar
• 2 tablespoons chopped pimento peppers
• 1 teaspoon Worcestershire sauce
• 2-3 drops of hot sauce
• Crumbled fried bacon (candied or regular), for sprinkling
• Thinly sliced ​​green onions (green part only), for sprinkling

Blue cheese cheesecake

• 220 g of cream cheese at room temperature
• 1 cup crumbled blue cheese
• 1 tbsp. heavy cream
• 2 tablespoons chopped Medjool dates
• 1 tsp diced shallots
• Candied walnuts, for sprinkling
• Honey to drizzle

Mozzarella Cheesecake with Basil

• 220 g of cream cheese at room temperature
• 1 tbsp. grated mozzarella
• 1/4 tbsp. grated parmesan
• 1 tbsp. heavy cream
• 1 tbsp chopped fresh basil + 1 sprig for serving
• 1/4 cup cherry tomatoes, quartered
• Balsamic syrup or vinegar, to drizzle
• Olive oil to drizzle

Cheesecake with goat cheese and herbs

• 220 g of cream cheese at room temperature
• 110 gr. goat cheese
• 1 tbsp. heavy cream
• 2 tsp chopped fresh parsley
• 2 tsp chopped fresh rosemary
• 0.5 tsp lemon zest
• Worcestershire sauce, to taste
• 2 tbsp apricot, fig, onion or raspberry jam

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Spray the bottoms of four 4-inch springform pans with cooking spray.
2. Cake:
   
   In a medium bowl, combine the crushed graham crackers with the butter and pecans until evenly moistened. Pour the mixture into the prepared pans and press evenly into the bottoms. Bake until golden brown, about 10 minutes. Cool on a wire rack.
3. When the cakes are completely cool, spray the sides of the pans with cooking spray and line with strips of parchment paper.
4. Cheddar and Pimento Cheesecake:
   
   Place the cream cheese, cheddar, pimento, Worcestershire sauce, hot sauce, and some salt and black pepper in a medium bowl. Beat with an electric mixer until light and fluffy, about 5 minutes. Spoon the filling onto one of the cooled cake layers and smooth the top. Wrap in plastic wrap and refrigerate until completely set, about 4 hours. When ready to serve, remove the cheesecake ring from the pan and peel off the parchment. Top with chopped bacon and green onions.
5. Blue cheese cheesecake:
   
   Place the cream cheese, blue cheese, heavy cream, and some salt and black pepper in a medium bowl. Beat with an electric mixer until light and fluffy, about 5 minutes. Stir in the dates and shallots. Spoon the filling onto one of the cooled cake layers and smooth the top. Wrap in plastic wrap and refrigerate until completely set, about 4 hours. When ready to serve, remove the cheesecake ring from the pan and peel off the parchment. Sprinkle with candied walnuts and drizzle with honey.
6. Cheesecake with mozzarella and basil:
   
   Place the cream cheese, mozzarella, Parmesan, heavy cream, and some salt and black pepper in a medium bowl. Beat with an electric mixer until light and fluffy, about 5 minutes. Stir in the chopped basil. Spoon the filling onto one of the cooled cake layers and smooth the top. Wrap in plastic wrap and refrigerate until completely set, about 4 hours. When ready to serve, remove the cheesecake ring from the pan and peel off the parchment. Top with cherry tomatoes, drizzle with balsamic vinegar and olive oil, and garnish with a sprig of basil.
7. Cheesecake with goat cheese and herbs:
   
   In a medium bowl, combine the cream cheese, goat cheese, heavy cream, parsley, rosemary, lemon zest, Worcestershire sauce to taste, and a pinch of salt and black pepper. Beat with an electric mixer until light and fluffy, about 5 minutes. Spoon the filling over one of the cooled cake layers and smooth the top. Spread jam on top. Wrap in plastic wrap and refrigerate until completely set, about 4 hours. When ready to serve, remove the cheesecake ring from the pan and peel off the parchment paper.