Prosciutto And Fig Mini Cheesecakes - cooking recipe

Ingredients

None None Crust
9 oz butter crackers, such as Ritz
1/2 cup butter, melted
-1 None Filling
3.5 oz prosciutto, chopped, + 3 slices, to serve
1 clove garlic, crushed
1 None small onion, finely chopped
1 lb cream cheese
1 lb ricotta, at room temperature
5 None medium eggs, 3 whole, 2 yolks
1.25 oz Parmesan, finely grated
3 None figs, sliced, to serve

Preparation

Preheat the oven to 325\u00b0F. Lightly grease 10 holes of two 6-hole Texas muffin pans. Cut 20 strips of parchment paper 1 x 5 inches long. Line each recess with 2 strips, crossing at the base.
Process crackers in a food processor until finely crushed. Add butter, and pulse to combine. Divide mixture between recesses and press firmly into base. Chill.
To make the filling: Heat a non-stick frying pan on medium. Add chopped prosciutto and cook for 2 mins. Add onion and garlic and cook for 2-3 mins, until onion is tender and prosciutto is crisp. In a large bowl, beat ricotta and cream cheese until smooth. Add eggs and yolks one at a time and beat until combined. Mix in prosciutto mixture and Parmesan.
Divide filling among prepared muffin pans. Bake for 25-30 mins, until just firm. Set aside until cooled slightly, then remove from pan.
Preheat broiler on high. Place prosciutto strips on a foil-lined baking sheet and broil for 1-2 mins each side, until crisp. Serve cheesecakes topped with crisp prosciutto and figs.