Savoury Cheesecake

Savoury Cheesecake

Published on December 4, 2020 | In | By
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

This recipe is a must! 

Perfect for Christmas with its green and red colours and its delicious cheesy taste and creamy texture. We’ve made the topping with our favourite crunchy kale, roasted cherry tomatoes and shallots, but you can vary the topping with your favourite roasted vegetables as you wish.

The Absolute Organic products you will need for this recipe are:

Recipe Rating

  • (0 /5)
  • 0 ratings

Ingredients

  • TOPPING
  • 300g pack shallots, peeled
  • 8 garlic cloves, peeled
  • 2 tablespoon of Absolute Organic Olive Oil
  • 150g organic cherry tomatoes
  • ½ bunch of fresh thyme leaves, plus a few extra to serve
  • One bunch of kale
  • BASE
  • 125g breadcrumbs
  • 70g parmesan cheese or another cheese, finely grated
  • 70g Absolute Organic Unsalted Butter, melted
  • FILLING
  • 300g Absolute Organic Feta Cheese (2 packs)
  • 150g Absolute Organic Goat Cheese (1 pack)
  • 250g tub lighter mascarpone
  • 4 organic eggs, beaten
  • 1 organic lemon, zested
  • 2 spring onions, finely chopped

Instructions

  1. Preheat the oven to 180°C. Grease and line the base of a 22cm pie tin with removable base.
  2. Add the shallots, tomatoes and garlic to a roasting dish. Toss it with the olive oil, salt and pepper to taste. Cover with foil and bake for 40 mins, then remove the foil and bake for 15 mins until golden/brown.
  3. Bake the washed kale leaves in a separate tray for 10 to 15 minutes, until the leaves are dry and crunchy. Let it cool.
  4. In a medium bowl, combine the bread crumbs, parmesan cheese, melted butter and black pepper to taste. Spread the mixture on the base of the tin pressing it down with your hands to make an even layer. Bake the base for 15-20 minutes until golden.
  5. Blend all the filling ingredients in a food processor until smooth. Pour the mixture over the cooked base and return to the oven for 45-50 mins, until set. Remove and let it cool.
  6. When the base is cooler, unmold the cheesecake from the tin.
  7. Top with the roasted vegetables. Garnish with the kale leaves around the vegetables so it stays crunchy for longer. Finish with a few extra sprigs of thyme. Serve it warm or at room temperature.

Rate this recipe

  • 0 People Rated This Recipe

  • Average Rating

  • (0 / 5)
Comments are closed.

Be Social

Related Recipes

Gluten-Free Hazelnut & Almond Bread

Vegetarian Enchiladas

Sesame-Miso Broccoli

Hearty Soup

Plant-Based Tacos

Pumpkin Dip ⁠