Goat’s cheese and spinach cheesecake
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This unusual savoury cheesecake makes a perfect brunch dish but is also a lovely vegetarian option. It can be served hot or at room temperature.
Serves 6 to 8 people
For the base:
250g savoury oatcakes
110g butter, melted
2 tbsp milk
For the filling:
600g cream cheese
3 large eggs
150g goat’s cheese with hard rind
100g sundried tomatoes
8-10 baby cherry tomatoes
30g fresh basil
200g fresh spinach, washed
Salt and pepper
Process or crush the biscuits finely.
Melt the butter and mix the two together to make a soft ball mixture, adding a bit of cold milk if you need to hold it together.
Press the crumb mixture into a 20-22cm round deep pie dish.
Refrigerate for 30 minutes until firm.
To prepare the filling: beat the cheese with electric beaters or food mixer until smooth. Add the eggs, one at a time, beating well after each addition.
Chop the goat’s cheese and tomatoes into small pieces. Chop the basil leaves roughly.
Blanch the spinach in boiling water for two minutes, drain, roughly chop and press on a sieve or colander to squeeze out any excess water.
Combine all the filling ingredients, season, mix well and pour on top of the base. Arrange the baby cherry tomatoes on top. .
Cook at 180°C for 40-45 minutes approx until the cake is firm.