Lauren, from Forest Park, Parklands...
Superb Savory Spinach Cheesecake
I have never made this savory cheesecake for anyone that they haven't said it was the best thing they have ever tasted. If you love cheesecake have a try of this exceptional savory cheesecake which can be served hot or cold, as a main dish or a side. The effort that goes into making this dish is worth every single mouthful!
10 Votes
Since September 9th
Ingredients
- 1 packet Jatz Biscuits
- 75g melted butter
- 4 rashes of bacon
- 1 large onion finely chopped
- 1 x 500g bag frozen spinach portions
- 1 x 250ml tub sour cream
- 1 x 250ml tub smooth lite cream cheese
- 4 large eggs
- 125g feta broken into small chunks
- Grated parmesan cheese
- Home made tomato sauce - the "cherry on top of this cheesecake"
- 15ml oil
- 2 large onions finely chopped
- 3 cloves garlic, crushed
- 125ml tomato puree
- 125ml chutney
- 5ml mustard
- 10ml Worcester Sauce
- 60ml tomato sauce
- 80ml sweet sherry
- 80ml water
- 5ml vinegar
Directions
- Preheat oven to 150 degrees.
- Grease large pie dish.
- Crush Jatz biscuits finely and mix with melted butter.
- Press firmly into pie dish and place in the fridge.
- Cook spinach as per packet directions, and drain excess liquid.
- Fry bacon until half done and then add chopped onion and fry until soft.
- Beat the cream cheese, sour cream and eggs together.
- Add the bacon and onion mix and the cooked spinach and the feta and blend well together.
- Pour the entire mixture over the prepared base and cook for 1 1/4 hours until firm and golden brown.
- Sprinkle with grated parmesan.
- Best served luke warm or at room temperature (but can be eaten HOT or COLD).
- Serve with home made tomato sauce made as follows:
- Heat the oil and saute the onions and garlic until soft.
- Add all remaining ingredients and simmer for about 15 minutes
- Serve hot or cold.
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 4 - 8 | 1 1/4 hours | 1 hour |
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