Mention the word cheesecake and I immediately think sweet, creamy delectable cake, so when I saw this recipe for the first time I was a bit unsure because of the vegetable aspect. I am always up for a cooking challenge and interested in trying something new so I decided to make the recipe which I got out of the 4th Edition of the YOU Let’s Cook and decide for myself what a savoury cheesecake is all about.
I was completely blown away by the flavours and versatility of this recipe. You can enjoy it either hot or cold, on its own or with a variety of breads and salad.
For the crust you will need:
70ml butter, melted
1 packet of Bacon Kips (savoury biscuits) crushed
For the filling you will need:
2 bunches of spinach, cleaned, shredded and steamed (I bought already prepared shredded spinach from Woolworths)
1 medium onion, finely chopped
250g cream cheese
250g sour cream
4 large eggs
1 round of plain feta cheese, crumbled
Cooks tip: You can add crispy bacon pieces if you wish for extra flavour
Instructions:
Preheat the oven to 150 degrees Celsius and grease a 20cm loose-bottomed cake tin with spray and cook. Mix the butter and biscuit crumbs and press into the base and partway up the sides. Place in the fridge while you prepare the filling.
Drain the steamed spinach and squeeze out the excess liquid. Fry the bacon (optional), onion until soft and fragrant. Set aside. In another dish, beat the cream cheese, sour cream and eggs together. Add to the bacon and onion mixture, spinach and feta cheese and combine well. Turn the mixture into the prepared crust and bake for 1 hour and 15 minutes until firm and golden brown.
Makes 1 large spinach cheesecake.
Spinach Cheesecake
Spinach Cheesecake