Options:

Include nutrition information?

Savoury Cheesecake

Created by ImPat on April 24, 2019

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.