Onion & Tomato Savoury Cheesecake

Crust:

Filling:

To finish:

Crust:
1. Preheat the oven to 200°C. Grease a 20 cm in diameter spring form pan.  

2. Combine the crushed Salticrax, cheddar, maize meal and butter.

3. Press firmly onto the bottom and up the sides of the prepared pan. Refrigerate for 30 minutes.

4. Place on a baking sheet and bake for 5 minutes. Remove and leave to cool.  

Filling:
1. Heat the oil and fry the onions and spring onions until soft.

2. Beat the cream cheese and sour cream together.

3. Add the eggs one at a time and beat well after each addition. Sift in the corn flour while beating.

4. Add the onions, cheddar, cream and seasoning to taste.

5. 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).

6. Spoon into the prepared crust and tap lightly to even out. Place on a baking sheet. Bake for 15 minutes.

7. 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:
1. Remove from pan. Arrange the tomatoes on top.

2. Sprinkle chopped chives over and drizzle with balsamic glaze.