Savoury Cheesecake
Recipe: #31838
April 24, 2019
Categories: Cheese, Parmesan, Eggs, Tomato, Brunch, Game/Sports Day, Oven Bake, Fresh Tomatoes, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (410.5 g)
- Calories 899.5
- Total Fat - 67.1 g
- Saturated Fat - 35.3 g
- Cholesterol - 637.7 mg
- Sodium - 946.5 mg
- Total Carbohydrate - 34.1 g
- Dietary Fiber - 2.2 g
- Sugars - 6.4 g
- Protein - 40.4 g
- Calcium - 648.2 mg
- Iron - 3.7 mg
- Vitamin C - 12.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 160C.
Step 2
Grease a 25cm x 16cm slice tin with cooking oil spray and line with baking paper.
Step 3
Put crackers in a food processor and pulse until fine crumbs form and then add butter and pulse until well combined.
Step 4
Press evenly into base of prepared tin and set aside in the freezer.
Step 5
Heat the oil in a small frying pan over medium heat and add onion and pancetta and cook for 5 minutes or until onion is soft and then transfer to a bowl and set aside to cool.
Step 6
Put cream cheese, ricotta, gorgonzola, eggs and a quarter cup of parmesan in a food processor and pulse until just combined and then transfer to a large bowl and add cooled onion mixture and season with salt and pepper and stir until combined.
Step 7
Spread mixture evenly over biscuit base and bake for 45 minutes or until golden and set in the centre and then set aside for 20 minutes.
Step 8
Meanwhile line a oven tray with baking paper and put tomatoes on prepared tray and spray with oil and bake for 25 minutes or until tender.
Step 9
Cut cheesecake into six squares and top with remaining parmesan and roasted tomatoes and serve with ciabatta on the side.
Tips
No special items needed.