Spinach Cheesecake

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Spinach Cheesecake

If I had to say to you, “cheesecake”, I imagine most of you would think of a mouthwatering blueberry cheesecake, a delectable chocolate cheesecake or your favourite variety of this every popular dessert which is not made from cheese like cheddar or gouda, but rather from cream cheese and ricotta. While many assume that cheesecake has its origins in New York, it actually dates back much further. The first “cheese cake” may have been created on the Greek island of Samos…. In Greece, cheesecake was considered to be a good source of energy, and there is evidence that it was served to athletes during the first Olympic games in 776 B.C. Greek brides and grooms were also known to use cheesecake as a wedding cake (https://www.cheesecake.com/History-Of-Cheesecake.asp). Loads of fascinating information on this website about the humble beginnings of a infamous cheesecake, but this specific cheesecake is not the sweet variety but rather a savoury version.
When I saw this recipe for the first time a few years ago, 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 chose to make the recipe which I got out of the 4th Edition of the YOU Let’s Cook to decide for myself what a savoury cheesecake is all about. Ofcourse the dish was a huge hit and the recipe was easy to follow. Just a tip…… the cream cheese tends to be lumpy when mixed with the eggs and the sour cream. I used an electric hand mixer to smooth it out a bit.
Spinach Cheesecake
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
1 medium onion, finely chopped
250g cream cheese
175g sour cream
4 large eggs
1 round of plain feta cheese, crumbled
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 onion until soft and fragrant. Set aside. In another dish, beat the cream cheese, sour cream and eggs together. Add to the 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


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