These can be made up to 2 days ahead and chilled then quickly reheated in 5 to 7 minutes.
Butter or margarine for greasing tins
1/3 cup each all-purpose flour and grated Parmesan cheese*, mixed
450 g ricotta cheese
250 g cream cheese, softened
2 large egg yolks
1/2 cup grated Parmesan cheese
6 tbsp all-purpose flour
1/2 tsp minced garlic
1/2 tsp mustard powder
1/2 tsp salt
1/4 tsp sugar
1/4 cup finely snipped chives, plus more for sprinkling
*Use ordinary crumb-type grated Parmesan, rather than freshly grated
Step 1: Preheat oven to 350°F.
Step 2: Grease 3 dozen mini muffin tins. Spoon flour and Parmesan mixture into each tin. Roll pan around to coat all sides of tins. Shake out excess.
Step 3: To make savoury cheesecake batter, beat ricotta, cream cheese and egg yolks with electric mixer on low speed until smooth. Gradually beat in rest of ingredients, except chives. Stir in chives.
Step 4: Scoop spoonfuls of batter and push into tins with finger. Fill tins slightly above rims as the batter will puff and then settle. Sprinkle batter with additional chives.
Step 5: Bake on middle rack of oven 35-40 minutes or until golden on top. Cool before removing from muffin tins. These puffs are ideally served warm, but are also delicious at room temperature. They can be made ahead, removed from muffin tins, chilled up to 2 days and reheated for serving. To reheat, place on baking sheet in 250°F or 350°F oven for 5-7 minutes or until warmed through (the reheating temperature ranges to allow the cheesecakes to share an oven with other foods baking a the same time).
Makes 36 puffs