This savoury version of a classic baked cheesecake is delicious as an appetiser for any party or served as part of an al fresco dinner spread.
Savoury cheesecake with spring greens
HANDS-ON TIME 25 min | TOTAL TIME 1 hour, plus cooling & refrigeration | SERVES 8–10
INGREDIENTS
CRUST
- 2 cups flour
- 200 grams butter, room temperature
FILLING
- 500 grams full-fat cream cheese
- 1 cup cream
- 1 tsp salt
- 1 lemon, juiced and zested
- 3 eggs
TO SERVE
- 2 baby turnips, stalk intact, thinly sliced
- 80 grams sugar snaps, halved lengthways
- 100 grams fresh podded peas
- Bunch baby nasturtium leaves
- Small handful rocket
- Small handful watercress
METHOD
CRUST
PREHEAT the oven to 180ºC. Grease a 20 cm springform cake tin and line the base with baking paper.
MIX flour and butter and press into the base of the tin, working up the sides.
FREEZE until firm, and then bake for 10 minutes until golden. Allow to cool.
FILLING
LOWER the oven temperature to 170ºC.
PLACE cream cheese in a bowl; gradually mix in cream until mixture is thick and smooth. Add salt and lemon juice.
WHISK eggs until fluffy and fold into the cream cheese mixture.
POUR cheesecake mixture over the cooled base and bake for 25 minutes until the top is golden. Turn off the oven, open the door slightly and allow the cheesecake to finish cooking for 1 1/2 hours. Remove and cool to room temperature, then refrigerate.
TO SERVE
ARRANGE spring greens on top of the cheesecake and dress with olive oil and flaky salt.
Savoury cheesecake with spring greens
Ingredients
- CRUST
- 2 cups flour
- 200 grams butter, room temperature
- FILLING
- 500 grams full-fat cream cheese
- 1 cup cream
- 1 tsp salt
- 1 lemon, juiced and zested
- 3 eggS
- TO SERVE
- 2 baby turnips, stalk intact, thinly sliced
- 80 grams sugar snaps, halved lengthways
- 100 grams fresh podded peas
- Bunch baby nasturtium leaves
- Small handful rocket
- Small handful watercress
Instructions
CRUST
PREHEAT the oven to 180ºC. Grease a 20 cm springform cake tin and line the base with baking paper.
MIX flour and butter and press into the base of the tin, working up the sides.
FREEZE until firm, and then bake for 10 minutes until golden. Allow to cool.
FILLING
LOWER the oven temperature to 170ºC.
PLACE cream cheese in a bowl; gradually mix in cream until mixture is thick and smooth. Add salt and lemon juice.
WHISK eggs until fluffy and fold into the cream cheese mixture.
POUR cheesecake mixture over the cooled base and bake for 25 minutes until the top is golden. Turn off the oven, open the door slightly and allow the cheesecake to finish cooking for 1 1/2 hours. Remove and cool to room temperature, then refrigerate.
TO SERVE
ARRANGE spring greens on top of the cheesecake and dress with olive oil and flaky salt.
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Kirsty is the food assistant on the Food&Home team. Usually baking up a storm, snapping pics on her camera or buried in her beloved recipe books, she also spends her time tinkering on the piano, doing contemporary dancing and enjoying the beautiful outdoors.
