Baked savoury cheesecake

By admin
31 January 2012

Serve thin slices of the cake with a light salad of your choice.

Makes 1 cheesecake

Preparation time: 20 min

Baking time: about 1 hour

CRUST

200 g (1 packet) Cream Crackers

100-125 ml melted butter

FILLING

4 extra-large eggs

30 ml (2 T) fresh lemon juice

100 g pecorino cheese, crumbled

100 g blue cheese, crumbled

3 tubs (250 g each) creamed cottage cheese

125 ml (½ c) cake flour

30 ml (2 T) olive oil

TOPPING

20 ml butter

250 g cherry tomatoes

coarse salt or Maldon salt

250 ml (1 c) fresh basil

CRUST

Blitz the biscuits in afood processor until fine. Add the butter and blitz until mixed.

Press the mixture onto the base of a 24 cm springform tin and leave to rest in the fridge.

FILLING 

Preheat the oven to 180 °C. Lightly whisk the eggs.

Add the remaining filling ingredients and spoon the mixture into the prepared crust.

Bake for about 1 hour or until firm and leave the cheesecake to cool in the oven.

TOPPING 

Meanwhile heat the butter and fry the tomatoes until their skins burst.

Season with salt and spoon them on top of the cheesecake. Scatter the basil on top.

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