Myrna Robins

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Spinach cheesecake that ticks all the boxes

Posted by on in Recipes
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No need to feel guilty about indulging in cheesecake with this delectable savoury cake, ideal for brunch, lunch, supper  and entertaining.




1 cup finely crushed cheese crackers

60g (60ml) butter, melted

45ml (3T) grated parmesan cheese


500g fresh or frozen spinach

3 rashers rindless bacon, diced

1 medium onion, chopped

250g creamed cottage cheese

110g feta cheese, crumbled

250ml (1 cup) sour cream

3 free-range eggs, lightly beaten

Make the base: Combine cracker crumbs with melted butter and cheese and press into a 22cm diameter springform cake tin. Chill for 30 mins.

If using fresh spinach, wash well, remove thick stalks and steam or microwave until just tender. Drain well and chop. Or cook frozen chopped spinach according to packet directions. Drain well.

Saute bacon and onion until onion is tender, adding a little oil or butter if necessary. Beat cream cheese, crumble in the feta, stir in sour cream and mix. Stir in beaten eggs, then the spinach and bacon mixture. Spoon filling over base and bake at 160 deg C for about 1 hr, or until set at centre. Leav for 10 mins before slicing. Remove cheesecake carefully from tin and slice into small wedges. Serves 8. Note: You will need about 1 and half bunches of fresh spinach to make 500g.

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