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| When you hear cheesecake you automatically think sweet. But why not surprize your guests with a savoury cheesecake. This savoury cheesecake is light and fluffy, yet still very filling! |
Preparation Time: 15min + 1 Hour chilling time
Baking Time: 1 Hour
Ingredients:
For the Pastry:
- 300g Cake Flour
- 2tsp Baking Powder
- 1/2tsp Fine Salt
- 220g Cold Butter
- 3 Large Egg Yolks
- 4tsp Ice-Cold Water
For the Filling:
- 2x 250g Tubs Creamed Cottage Cheese
- 1x 250g Tub Crème Fraiche
- 1/2tsp Salt
- 8 Jumbo Eggs
- 2 cups Shelled Garden Peas
- 4 Spring Onions, Finely Sliced
- 1tsp Lemon Zest
Method
*Preheat oven to 180°C.
To make the pastry:
- Sift flour, baking powder and salt into a mixing bowl.
Coarsly grate the butter into the dry ingredients.
In a small jug mix together the egg yolks and water.
Pour the egg mixture into the dry ingredients, using your hands combine together and form a soft dough.
Wrap in clingwrap and chill for 1 hour.
Grease with butter a 22cm, deep, loosebottomed cake tin.
Roll out the pastry thinly and line the cake tin. - In a mixing bowl combine the cottage cheese, crème fraiche and salt.
In a small jug or bowl, beat the eggs lightly and then stir into rge cheese mixture until combined.
Pour the mixture into the pastry lined cake tin and bake for 20min. - Reduce oven temperature to 160°C and bake for a further 20min.
Check the cheesecake, if either the top of the cheesecake or the pastry is browning too fast, protect it by covering it with a double layer of baking paper or some tin foil.
Bake for a further 20min. - When the top of the cheesecake feels firm to the touch, remove it from the oven and leave to rest for 10min. Remove the cake ring.
- In salted water, boil the peas for 1-2 minutes, or until they turn bright green and are still firm, but cooked. Drain in a colander.
Scatter over the cheesecake and sprinkle with lemon zest.
Serve slices of the warm cheesecake with extra peas on the side.
Credit:
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