Savoury Mini Cheesecakes - cooking recipe

Ingredients

Basic Cheesecake
3 ounces pretzels
1/4 cup butter, melted
8 ounces cream cheese, softened
2 eggs
2 tablespoons all-purpose flour
1 pinch fresh ground black pepper
1 cup sour cream
Smoked Salmon Filling
1/2 cup chopped smoked salmon
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
fresh dill sprig (to garnish)
Sun-Dried Tomato and Olive Filling
5 tablespoons finely chopped sun-dried tomatoes
3 tablespoons chopped black olives
1 1/2 tablespoons chopped fresh basil
fresh basil leaf (to garnish)

Preparation

Preheat oven to 300\u00b0F.
Spray 3 miniature muffin trays with nonstick cooking spray.
Process pretzels in food processor until very fine (consistency of dry bread crumbs). You should have 3/4 cup crumbs. Mix with melted butter.
Press 1 into bottom of each muffin cup. Bake in centre of preheated oven for 6 to 8 minutes or until set.
Beat cream cheese to blend.
Add eggs, 1 at a time, beating until smooth. Beat in flour, pepper and sour cream.
Divide mixture into 2 bowls.
Stir ingredients for salmon filling into 1 bowl and Sun-dried Tomato and Olive filling into the other. Mix well. Spoon about 1 tbsp filling over each tart base. Bake 15 to 20 minutes or just until filling is set. Cool to room temperature on wire rack, then cover and refrigerate at least 2 hours or up to 24 hours. Run knife around edge of each cheesecake to loosen. Garnish with fresh dill or basil leaf before serving.