Savory Cheesecakes with Pepper and Onion Relish

Ingredients

• 1 1/4 cup cracker crumbs (simply crumble your favorite crackers into finely-ground pieces)
• 4 tbsp salted butter, melted
• 1 egg white
• 16 oz cream cheese, room temperature
• 4 oz goat cheese, room temperature
• 1 tbsp sugar
• 2 large eggs, room temperature
• 1/8 tsp kosher salt
• 1/2 cup pepper and onion relish

Instructions

1. Preheat oven to 350 degrees.
2. In a small bowl, combine the cracker crumbs, butter and egg white until combined.
3. Press 1/2 tablespoon of the crumb mixture into each well of a mini cheesecake pan. (If you don't have a cheesecake pan, you can use a muffin pan lined with cupcake liners.)
4. Transfer pan to the oven and bake for 10 minutes or until crisp.
5. Remove from oven and allow to cool for 5 minutes.
6. Turn the heat down to 300 degrees.
7. Add the cream cheese, goat cheese, sugar, eggs, and salt to a blender.
8. Puree the ingredients until smooth.
9. Fill each well of the pan halfway with the cheese mixture.
10. Return the pan back to the oven and bake for 15-20 minutes, or until the edges are dry but the centers are still a little jiggly.
11. Remove from the oven and cool to room temperature.
12. Transfer the pan to the refrigerator and chill for 8 hours or overnight.
13. Remove the cheesecakes from the pan by running a knife around the edges and pushing up on the bottom.
14. Transfer to a serving platter or plate. Set aside.
15. Before serving, heat the relish in a small saucepan over low heat until loose, approximately 2-3 minutes. Do not boil.
16. Allow the relish to cool for a couple of minutes before spooning over the top of each cheesecake. Serve immediately.