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.
Yield: two 10-cm [4-in] cheesecakes
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
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.
![<p>Dried Plum Powder helps bind moisture in gluten-free flour blends, taking the place of xanthan gum. The powder also deepens the richness, sweetness, and color of the muffins. Use this recipe as a base for a fruit-studded muffin, such as cranberry pecan muffins or classic blueberry. While the muffins are best the day they are […]</p>](http://www.sunsweetingredients.com/wp-content/uploads/Sunsweet-Gluten-Free-Muffins-2.jpg)
