Anchovy Basil Cheesecake Tartlets

Anchovy Basil Cheesecake Tartlets

 
Number of Servings:
Approximately 36

INGREDIENTS

10
oz (300 ml)
plain cream cheese, at room temperature
1/4
tsp (0 ml)
sea salt
1
pn
freshly ground black pepper
2
large eggs
1
egg yolk
1/2
cup (130 ml)
plain regular yogurt
2
garlic cloves, peeled, finely minced
8
oil-packed anchovy fillets, finely minced
1
tbsp (20 ml)
finely chopped fresh basil
36
small unbaked tartlet shells (found in frozen section of your local supermarket), 2 to 3-in (5 to 8 cm)

DIRECTIONS

  1. Place cream cheese, salt and pepper in a mixing bowl and beat with an electric mixer until smooth.
  2. Add eggs and yolk 1 at a time, beating well after each addition.
  3. Add yogurt and mix until well combined. Add remaining ingredients and mix until blended.
  4. Refrigerate for 30 minutes. Preheat oven to 350 F (180 C).
  5. Bake for 10 minutes. Turn off oven and let stand in oven for further 10 minutes.
  6. Remove cheesecakes from oven and when cool enough to handle, remove from moulds to a cooling rack.
  7. Serve warm or at room temperature.