Lunch

LANCEWOOD® ONION AND TOMATO CHEESECAKE

8

Serves / Makes

Cooking Time

< 60 min

Cooking Style

Oven

Ingredients

Crust:

200g Salticrax, finely crushed

60g LANCEWOOD® Cheddar, finely grated

60ml maize meal 

125g melted butter

 

Filling:

15 ml oil

1 onion, finely chopped

4 spring onions, chopped

2 x 230g LANCEWOOD® Medium Fat Spring Onion & Chive Cream Cheese, room temperature 

250 ml LANCEWOOD® Sour Cream

3 extra large eggs

15 ml cornflour

100 g LANCEWOOD® Cheddar, finely grated

60 ml cream

Salt and freshly ground black pepper to taste

 

To finish:

125 g cherry tomatoes, halved

Chopped chives

Balsamic glaze

Method

Crust:

Combine the crushed Salticrax, Cheddar, maize meal and butter.  Press firmly onto the bottom and up the sides of a greased 20 cm in diameter spring form pan.  Refrigerate for 30 minutes.  Place on a baking sheet and bake in a preheated oven at 200°C for 5 minutes.  Remove and leave to cool.  

 

Filling:

Heat the oil and fry the onions and spring onions until soft.  Beat the cream cheese and sour cream together.  Add the eggs one at a time and beat well after each addition.  Sift in the corn flour while beating.  Add the onions, Cheddar, cream and seasoning to taste.  Spoon into the prepared crust and tap lightly to even out.  Place on a baking sheet.  Bake for 15 minutes.  Lower the heat to 160°C and bake for a further 40 minutes.  Switch off the oven and leave to cool in the oven.  

 

To finish:

Remove from pan.  Arrange the tomatoes on top.  Sprinkle chopped chives over and drizzle with balsamic glaze.

Sour Cream

Sour Cream

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Cheddar

Cheddar

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Sour Cream Bulk

Sour Cream Bulk

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Cheddar Bulk

Cheddar Bulk

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Spring Onion & Chives Cream Cheese

Spring Onion & Chives Cream Cheese

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