<p>Prunes, cheese, and pancetta are natural combinations, giving the idea of cheesecake a sweet-savory accent, enabling it to be served as a starter or as part of a cheese course.</p>
<p>Prunes, cheese, and pancetta are natural combinations, giving the idea of cheesecake a sweet-savory accent, enabling it to be served as a starter or as part of a cheese course.</p>
Ingredients

    100 g / 1/2 cup finely crushed cracker crumbs
    45 g / 3 tablespoons unsalted butter, melted
    10 g / 5 tablespoons grated Parmesan cheese
    113 g / 8 oz cream cheese, softened
    1/2 cup finely shredded Cheddar cheese
    110 g / 2 large eggs
    1/4 cup Prune Bits
    5 g / 1 tablespoon snipped fresh chives
    58 g / 2 oz diced pancetta, cooked until crisp

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Instructions

    Preheat oven to 350°F [180°C]. Coat two 10-cm [4-in] springform pans with nonstick spray.

    In a small bowl, mix cracker crumbs, butter and 2 g [1 tablespoon] Parmesan in a small bowl. Press equal amounts in the bottom of each mold. Press a small piece of plastic wrap directly on the surface and press firmly, then discard the plastic.

    In a stand mixer with the paddle attachment, cream the cream cheese, Cheddar and remaining 8 g [4 tablespoons] Parmesan. Add the eggs and mix until well blended. Stir in prune bits, chives and pancetta.

    Divide the mixture evenly among the two pans place on a rimmed sheet pan. Bake for 30 minutes. Let cool for 30 minutes, then remove sides of the molds and cool completely. Serve chilled or at room temperature.

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