Formed Cheesecake

These formed cheesecakes can serve as a first course or as a warm appetizer

Start by cutting the bread crust into thick slices, preferably after it has been allowed to dry overnight

Cut the bread crust into slabs about the size of your finger and then divide them into rectangular shapes measuring 4 x 8 inches

Make four shallow cuts on each side, about one inch from the edges, forming a kind of internal molding

This incision should only be made on one side and should be superficial

Once this service has been performed on all the bread crusts, fry them in hot oil, a few at a time, until they are golden brown

If the bread crust is too cold, it will absorb too much oil and become soft and unpleasant

As soon as they take on a light golden color, remove them from the oil and let them drain

Next, cut off the top of each formed cheesecake, creating an opening

Remove the inside with a knife and fill the hollow center with a spoon

Prepare a bechamel sauce proportionate to the number of formed cheesecakes and mix in some grated Parmesan cheese

Place a spoonful of this sauce into each cheesecake, then add a slice of ham and a thin slice of mozzarella cheese

Both should be the same size as the bottom of the cheesecake

Cover with another spoonful of sauce, smooth out with a knife, trying to give it a slightly rounded shape

Sprinkle some grated Parmesan cheese on top and finish off with small butter pellets

Place in a moderate oven for about 10 minutes, or until the cheesecakes are hot and caramelized.