Lancewood
Lancewood
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Onion & Tomato Cheesecake
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Lancewood Onion & Tomato Cheesecake

Ingredients

Crust:

200 g Salticrax , finely crushed
60 g LANCEWOOD® Cheddar , finely grated
60 ml maize meal
125 ml butter , melted

Filling:

15 ml oil
1 onion(s) , finely chopped
4 spring onion(s) , chopped
460 g LANCEWOOD® Medium Fat Spring Onion & Chives Cream Cheese , at room temperature
250 ml LANCEWOOD® Sour Cream
3 extra large egg(s)
15 ml corn flour
100 g LANCEWOOD® Cheddar , finely grated
60 ml cream
salt & freshly ground black pepper  to taste 

To finish:

125 g cherry tomato(es) , halved
fresh chives , chopped
balsamic glaze

Method

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

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

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

Place on a baking sheet and bake 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.

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