Cheesecakes with Radish slices and dry-cured



  1. Crush the savory shortbread cookies in a blender and transfer to a mixing bowl.
  2. Cube the softened butter and add it to the bowl. Knead until smooth.
  3. Place the Flexipan 12 muffin mold on a perforated baking tray, then add a bit of the crust mix to each indent. Flatten and set aside in the refrigerator.
  4. Combine the fromage blanc and the cheese spread in a mixing bowl.
  5. Season with salt and pepper, add the chopped basil, the zest of half a lime and 2 spoonfuls of lime juice, and the crumbled feta cheese. Mix well.
  6. Divide the mixture evenly in the indents, smooth with an offset spatula and freeze for at least 3 hours.
  7. 1 hour before serving, unmold onto a plate and refrigerate for 1 hour. At the last minute, garnish with small radish slices and dry-cured ham chiffonade.

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