Savory Baby Cheesecakes

Menu Part: 
Cuisine Type: 

These Prosciutto-wrapped cheesecakes can be served at cocktail buffets, as an appetizer or even as the entree for a light lunch or supper.


1 tbsp. butter
2 shallots, minced
1 cup heavy cream
4 oz. sliced Prosciutto di Parma
5 oz. soft garlic-herb cheese
4 oz. soft goat cheese
4 oz. Jarlsberg cheese, finely shredded
2 tbsp. chopped fresh thyme
2 large eggs
Dry bread crumbs
Microgreens and cherry tomatoes, for garnish


1. Melt butter in sauté pan over med. heat. Add shallots; sauté 5 min., until soft. Stir in cream; simmer until reduced to 1⁄2 cup. Cool.

2. Reserve 4 slices of prosciutto; dice remainder.

3. In bowl, blend cheeses with heavy cream mixture. Add diced prosciutto and thyme; mix in eggs until well blended.

4. Butter bottoms of four 3-4 in. diameter springform pans or molds; sprinkle with bread crumbs. Divide cheese mixture among pans. Bake at 350°F for 30-40 min., until set.

5. To serve, unmold and wrap each cheesecake with a slice of lightly griddled prosciutto. Accompany with microgreens and cherry tomatoes.

More From FoodService Director

Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...
Managing Your Business
restaurant uniforms illustration

The standard foodservice uniform has undergone a makeover. Whether to make the job more appealing or extend personality to the guest, restaurants are allowing workers to express their individuality through what they wear, from T-shirts to bandannas to hipster-style aprons. Even in more conservative operations, staff can show their personality through uniforms, now offered in a wide range of colors, fits and styles. In choosing uniforms, operators also are weighing the message their workers’ wear sends, be it one of culinary skill and expertise, or a sense of camaraderie with the community...

Ideas and Innovation
rooster illustration

Sustainability is such a priority for Santa Rosa Junior College’s culinary arts program that produce often doesn’t even hit the cooler before becoming a meal. Students quickly transform the bounty of fruits, vegetables, meat, dairy and more, harvested from the college’s own farm, into restaurant-quality dishes at the Culinary Cafe and Bakery. They learn the basics of agriculture, practice pivoting a menu based on seasonality, and compost as they cook.

It’s little wonder the program recently placed first in the CAFE/Kendall College Green Awards: This Northern California community...

FSD Resources