Caramelised onion, biltong and thyme cheesecake

July 27, 2017 (Last Updated: June 8, 2018)
Caramelised onion, biltong and thyme cheesecake

Cheesecakes aren’t only for the sweet-toothed! We give this creamy favourite a shake, rattle and roll and present you with a lip-smacking savoury cheesecake.

Recipe and styling by Sarah Dall

Photograph by Myburgh du Plessis

Print Recipe

Caramelised onion, biltong and thyme cheesecake

By Food & Home Entertaining – Serves: 8
Cooking Time: 1 hr 30 mins + 2 hrs, to set

Ingredients

  • CHEESECAKE BASE

  • 125g Salticrax Salted Crackers
  • 85g butter, melted

  • CHEESECAKE FILLING

  • 3 x 250g tubs cream cheese
  • 15ml (1 tbsp) cake flour
  • 3 extra-large eggs
  • 1 extra-large egg yolk
  • 80g biltong, thinly sliced
  • 1 onion, peeled, sliced and caramelised (see ‘Cook’s tip’)
  • 10 sprigs fresh thyme
  • microherbs, to garnish

Instructions

1

Preheat the oven to 250°C. Oil and line the base of a 23cm springform cake tin with baking paper.

2

For the base, blend the Salticrax to a fine crumb and fold in the melted butter. Press the crumb mixture into the base of the prepared tin.

3

For the filling, beat the cream cheese until fluffy. Add the flour and beat until smooth. Add the eggs and egg yolk, one at a time, beating well after each addition. Fold in the biltong slices, caramelised onion and thyme sprigs. Pour the mixture over the biscuit base and bake in the preheated oven, 5 minutes. Reduce the heat to 100°C and bake for a further hour. Turn off the oven and leave the cheesecake in the oven to cool, 1 hour.

4

Refrigerate the cheesecake to set and cool completely, 1 hour.

5

Once set, loosen the sides of the cheesecake using a palette knife and place on a platter. Serve garnished with microherbs.

Notes

To caramelise an onion, heat a little olive oil in a pan and caramelise the onion slices over very low heat, about 1 hour.

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July 27, 2017 (Last Updated: June 8, 2018) By
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