Lunch

LANCEWOOD® LEEK AND PESTO SAVOURY CHEESECAKE (variation)

8

Serves / Makes

Cooking Time

> 60 min

Cooking Style

Oven

Ingredients

Crust:

1 x 200 g packet salted biscuits, finely crushed

160 ml LANCEWOOD® Mature Cheddar, finely grated

80 ml melted butter

 

Filling:

15 ml olive oil

1 red pepper, chopped

5 – 6 leeks, sliced

2 x 230 g LANCEWOOD® Medium Fat Plain Cream Cheese

2 extra-large eggs

125 ml basil pesto 

60 ml milk

30 ml cake flour

75 g feta cheese

Salt and freshly ground black pepper to taste

 

Variation: LANCEWOOD® BABY MARROW & PESTO SAVOURY CHEESECAKE LANCEWOOD® BABY MARROW & PESTO SAVOURY CHEESECAKE

Crust:            

1 x 200 g packet salted biscuits, finely crushed

160 g LANCEWOOD® Mature Cheddar, finely grated

80 ml melted butter

 

Filling:

15 ml olive oil

3 – 4 spring onions, chopped

1 red pepper, chopped

3 – 4 baby marrows, coarsely grated

2 x 230 g LANCEWOOD® Medium Fat Plain Cream Cheese

2 extra-large eggs

125 ml basil pesto

60 ml milk

30 ml cake flour

75 g feta cheese, crumbled

salt and freshly ground black pepper to taste

Method

Crust:

Mix the biscuit crumbs, cheddar and butter together.  Press lightly into a greased spring form pan (20 cm in diameter pan).   Push the crumbs slightly up against the edges.

Filling:

Heat the oil and fry the red pepper and leeks until just soft.  Beat the cream cheese, eggs, pesto and milk together.  Sift the flour into the mixture while beating.  Add the leek mixture and mix through. Season to taste.  Spoon into the prepared crust and spread out evenly.  Crumble the feta cheese over.  Bake in a preheated oven at 220° C for 20 minutes.  Lower the heat to 160° C and bake for a further 45 minutes.  Leave to cool in the oven.  Run a knife along the edges and turn out.  Serve with salad.

Cook’s Notes:

Use Lancewood Spring onion and Chive Flavoured Cream Cheese instead of plain. Use Lancewood Sweet Chilli Flavoured Cream Cheese with Thai pesto and add 160 ml well drained whole kernel corn instead of leeks and 30 ml chopped coriander. 

 

Variation: LANCEWOOD® BABY MARROW & PESTO SAVOURY CHEESECAKE

Crust:

Mix the biscuit crumbs, cheddar and butter together. Press lightly into a greased spring form pan (20 cm in diameter). Push the crumbs slightly up against the edges.

Filling:

Heat the oil and fry the onions and red pepper until just soft. Add the baby marrows and fry for 1 minute. Beat the cream cheese, eggs, pesto and milk together. Sift the flour into the mixture while beating. Add the baby marrow mixture and mix through. Season to taste. Spoon into the prepared crust and spread out evenly. Crumble the feta cheese over. Bake in a preheated oven at 220° C for 20 minutes. Lower the heat to 160° C and bake for a further 45 minutes. Remove from the oven and cool slightly. Run a knife along the edges and turn out. Serve with salad as a light lunch.

Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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Mature Cheddar

Mature Cheddar

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Medium Fat Cream Cheese Bulk

Medium Fat Cream Cheese Bulk

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