Onion, Bacon & Cheese Savoury Cheesecake

Serves:

Cooking Time:

< 60 min

Cheesecake

Dinner

Lunch

Ingredients:

Crust:
125 ml maize meal
60 ml flour
5 ml mustard powder, A pinch of salt
80 g LANCEWOOD® Cheddar, finely grated
75 g butter, melted

Filling:
15 ml sunflower oil
200 g bacon
shoulder, chopped
1 large onion(s), chopped
460 g LANCEWOOD® Medium Fat Smokey Onion & Mustard Cream Cheese, at room temperature
250 ml LANCEWOOD® Sour Cream or Cultured Cream
3 extra large egg(s)
120 g LANCEWOOD® Cheddar, finely grated
30 maize meal
10 ml fresh thyme
5 ml sugar
salt & freshly ground black pepper to taste
1 small red onion(s), halved & sliced

Method

Crust: Preheat the oven to 200°C and grease a 20 cm springform pan with non-stick spray. Mix all the ingredients for the crust together and press into the bottom and up the sides of the pan. Place on a baking sheet. Bake for 5 minutes. Cool.

Filling:

Heat the oil and fry the bacon and onion until golden and soft. Set aside. Beat the roasted onion cream cheese and sour cream or cultured cream together. Add eggs one at a time, beating well after each addition. Add the bacon and onion. Mix in the cheddar, maize meal, thyme, sugar and seasoning.
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).
Pour into the prepared crust. Arrange the red onion and thyme leaves on top. Place on a baking sheet. Bake for 15 minutes at 200°C. Lower the heat to 160°C and bake for a further 40 minutes. Switch off the oven and leave to cool in the oven.
Serve slightly warmed with a side salad.