Recipe for Mini Cheesecakes with Polenta and Ham

Preheat the oven to 170°C (340°F), static heat. Prepare 14 small silicone muffin molds and place them on a baking tray. If you do not have silicone molds, you will need to add paper liners for muffins.

Place a tablespoon of polenta in each mold and press it down to fit the shape of the mold, smoothing the surface. You should achieve a base that is one centimeter thick.

Prepare the cheesecake mixture. In a bowl, mix the cheese with the thick cream. Add the eggs, salt, pepper, and chives, and blend a little more to achieve a smooth texture.

Using a spoon, distribute the mixture into the molds, over the polenta, until 5 mm from the edge.

Bake for 30-40 minutes or until the surface is golden.

Take the cheesecakes out of the oven and let them cool. They will puff up while baking, and then sink a little, which is normal.

Unmold and place on the serving dish.

Cut a slice of ham in half lengthwise (removing the fat beforehand) and shape it into a rose. Place it on the cheesecake. Do the same for the other cheesecakes.

To finish, serve warm or cold.