Today I would like to present you elegant finger food. Mini cheesecakes with mascarpone and Philadelphia cheese on the buckwheat cake basis, decorated with a slice of smoked salmon is a light and interesting looking snack. I was inspired by recipe from new Irish foodie magazine YesChef Ireland. I replaced full of butter oat cakes with lighter, homemade buckwheat cake and changed a little bit way of cheese filling preparation. Those cheesecakes look nice at the table and are perfect as a light snack at the party.
- 1 cup buckwheat flour
- pinch of salt
- 1 egg
- 1/5 cup of boiling water
- 300g Philadelphia cream cheese
- 250g mascarpone cheese
- 1/2 bunch of chives
- 1 teaspoon freshly ground black pepper
- 1 teaspoon lemon juice
- 50-100g smoked salmon
- 2-3 slices of lemon
Sift buckwheat flour to medium bowl, add a little salt and egg, then pour over all the boiling water. At the beginning stirr dough vigorously with a spoon and then knead by hand so that becomes flexible and not stick to the hand. If needed add some more flour. When dough is ready roll it out a thickness of about 3 millimeters , and then cut in a small circles with a diameter of 1.5 centimeters. Lay them on a baking tray lined with baking paper and put in the oven preheated to about 180 degrees and bake for 15 minute. Cool them down on wire rack.
In the meantime in a large bowl mix together by spoon mascarpone and Philadelphia cheese, finely chopped chives, lemon juice and freshly ground pepper. Let stand.
On each of the baked cookies put about a spoonful of cheesecake filling and smooth it on the edges with knife. On top of each cheesecake arrange the smoked salmon and a small piece of lemon. Ready cheesecakes chill in the refrigerator and serve.