Prosciutto & Sun-dried Tomato Cheesecake

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Serves: 6

Preparation: 15 mins

Chill Time: 15 mins

Cuisine: American, Italian, Mediterranean

 

 

The recipe and photo for this lovely starter is courtesy of 

https://katerynascafe.com

 

I have recently invested in a set of metal rings for making pretty appetisers and am now busy looking for recipes where I can make stunning starters when entertaining and my latest brilliant discovery is finding a very creative Ukrainian chef called Kateryna and I am sharing on a number of her ideas in this section and have replicated her recipe.

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These lovely recipes are a joy to share on to others.

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She describes as following:

This savory bruschetta dip is a creamy, no-bake appetizer made with cream cheese, prosciutto, and sun-dried tomatoes, finished with a fresh tomato bruschetta topping. Perfect for entertaining or easy parties.

 

 

Ingredients

 

Savory Cheesecake Base

 

• 8 oz cream cheese softened

• 1/2 cup prosciutto finely chopped (about 4–5 slices)

• 1/4 cup sun-dried tomatoes in oil drained and finely chopped

• 1 teaspoon dried basil

• 1/2 teaspoon garlic powder

• Salt and freshly ground black pepper to taste

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Bruschetta Topping

 

• A few cherry tomatoes quartered

• 1 garlic clove minced

• 1 teaspoon olive oil

• 1/2 teaspoon balsamic vinegar

• Salt to taste

• 1 teaspoon fresh basil julienned

• Additional fresh basil leaves for garnish

 

Method

 

1. In a small bowl, combine the cherry tomatoes, minced garlic, olive oil, balsamic vinegar, salt, and fresh basil. Gently mix and set aside to allow the flavors to meld.
    

2. In a separate bowl, add the softened cream cheese, chopped prosciutto, sun-dried tomatoes, dried basil, garlic powder, salt, and pepper. Mix until smooth and evenly combined.
    

3. Place a 4-inch ring mold on a serving plate and firmly pack the cream cheese mixture inside, smoothing the top with a spoon or spatula.
    

4. Transfer to the refrigerator and chill for about 15 minutes, just until set.
    

5. Carefully remove the ring mold. Spoon the tomato bruschetta mixture over the top, allowing some juices to naturally drip down the sides.
    

6. Finish with fresh basil leaves and serve immediately.

 

Notes

 

• Make sure the cream cheese is fully softened for the smoothest texture.

• Drain sun-dried tomatoes well to prevent excess moisture.

• This dip can be made up to 24 hours ahead; add the bruschetta topping just before serving.

• Serve with toasted baguette slices, crostini, crackers, or fresh vegetables.