Publications
Prep Time: 20
Servings: 8
Cooking Time: 80
Ingredients
- 125.00ml - Crust:butter melted
- 220.00g - digestive biscuits or Provita, crumbled
- 0.000 - Filling: 3 medium butternuts, peeled and cubed
- 0.000 - 3 onions, chopped
- 0.000 - olive oil
- 0.000 - salt and freshly ground black pepper to taste
- 0.000 - fresh sage leaves
- 0.000 - 2 rounds feta cheese, roughly crumbled
- 500.00g - cream cheese
- 500.00g - crème fraîche or sour cream
- 0.000 - 8 eggs, beaten
Method
Vegetables
Prepare the crust: Mix the melted
butter and biscuit crumbs and press
the mixture lightly into a greased
springform tin (30cm). Place it in
the refrigerator.
Prepare the filling: Place the
butternut and onion in the roasting tin
and drizzle olive oil on top. Season to
taste with salt and black pepper and
sprinkle the sage leaves on top. Oven
roast until cooked and soft. Remove
from the oven and leave to cool down.
Place the cooked butternut and
onion mixture into the prepared crust.
Sprinkle feta cheese on top.
4 Combine the cream cheese, crème
fraîche or sour cream and eggs and
pour this over the ingredients in the
crust. Bake in a preheated oven for
approximately 1 hour until set and
golden brown. It will be easier to cut
the cheesecake if you allow it to cool
slightly before serving.
