Leek & Pesto Savoury Cheesecake

Crust:

Filling:

Crust:
Grease a 20 cm in diameter spring form pan. 

Mix the biscuit crumbs, cheddar and butter together.

Press lightly the pan. Push the crumbs slightly up against the edges.

Wrap the pan with the prepared crust in foil to make it watertight. Place the pan in another bigger pan or into a deep baking tray. Fill with 1 cm boiling water. (This will prevent the cheesecake from cracking).

Filling:
Preheat the oven to 220°C.

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 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.

HINTS & TIPS: 

• Use LANCEWOOD® Spring Onion & Chives Cream Cheese instead of Plain.
• Use LANCEWOOD® Sweet Chilli Cream Cheese with Thai pesto and add 160 ml well drained whole kernel corn instead of leeks and 30 ml chopped coriander.  
• Fry spring onions with the red pepper and use baby marrow instead of leeks.