Everyday recipes
Savoury gruyere cheesecake
See more recipes in this week's Woman's Day.
INGREDIENTS
plain cracker biscuits, 250g packet
butter, 75g, melted
olive oil, 1 tablespoon
leeks, 2, trimmed, finely sliced
thyme, chopped, 2 teaspoons
cream cheese, 250g, softened
fresh ricotta, 250g, softened
eggs, 2, beaten
plain flour, 1 tablespoon
Dijon mustard, 1 tablespoon
gruyere cheese, grated, 1 cup, plus
2 tablespoons extra
salad leaves, to serve
METHOD
- Preheat oven to hot, 200°C. Line a 22cm round springform pan with baking paper.
- In a food processor, process biscuits until fine crumbs form. Add butter and process to combine. Press mixture firmly into base of pan. Bake 15 minutes, until golden. Remove from oven. Reduce oven to moderately slow, 160°C.
- Heat oil in a frying pan on medium. Saute leek and thyme 4-5 minutes, until leek is tender. Allow to cool.
- In a large bowl, whisk cream cheese, ricotta, eggs, flour and mustard together until smooth. Stir in cheese and cooled leek mixture.
- Pour mixture into cooled base. Sprinkle with extra cheese. Bake 1 hour, or until set. Serve warm, or chill and return to room temperature to serve. Accompany with salad leaves.
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