Savory cheesecakes from the muffin tin

Ingredients for 1 servings:

• 300 g flour
• 150 g butter
• 2 eggs
• Salt
• 300 g cream cheese with chives, reduced fat
• 2 eggs
• 200 g bacon, diced (alternatively raw ham)
• 2 spring onions
• 1 handful of mixed herbs (parsley and dill, also frozen), chopped
• 150 g cheese, mixed (Gouda, Appenzeller, Bergkäse or similar), grated
• possibly milk or water, a few tbsp of it

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the dough, make a shortcrust pastry. Knead the flour with eggs, chopped butter, and possibly milk/water until you have a firm, non-sticky dough. Let the dough rest in the refrigerator for a while. In the meantime, prepare the filling. Mix the cream cheese with the eggs and, if desired, a little milk. Fry the bacon or diced ham in a pan, let it cool briefly, and then add it to the pan. Roughly chop the spring onions and finely chop the herbs. Grate the cheese medium-finely and add it to the cream cheese and egg mixture. Season with pepper. The mixture should be thick; otherwise, add more grated cheese. Preheat oven to 180°C (fan). Roll out the dough and cut out circles with a glass. Line a muffin tin with paper cases and line each halfway with a circle of dough. Bake the dough alone for about 5-7 minutes. Then remove from the oven and add about 1 1/2 tablespoons of the cheese mixture to each ramekin. Bake for about 20 minutes. Then, process the remaining dough and filling in the same way. The cheesecakes will rise in the oven but then collapse again. They taste absolutely divine both hot and cold and are perfect to prepare in advance. Perfect for parties or buffets, but also for dinner with a green salad and beer.