Lancewood
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Roasted Onion, Bacon & Cheddar Savoury Cheesecake
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Lancewood Onion, Bacon & Cheese Savoury Cheesecake

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® 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 springform pan.

Place on a baking sheet and bake for 5 minutes. Allow to cool.

Filling:
Heat the oil and fry the bacon and onion until golden and soft. Set aside.

Beat the 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.

Pour into the prepared crust. Arrange the red onion and thyme leaves on top.

Place on a baking sheet and 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.

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