Lunch/Dinner Chive and Roasted Pepper Cheesecake
Serves : 8
Preparation Time: 15 minutes
Cooking Time: 45 minutes plus cooling
Ingredients
- 150g light digestive biscuits
- 75g melted butter
- 50g finely grated parmesan
- Freshly ground black pepper
- 400g light chive soft cheese
- 400g light garlic and herb soft cheese
- 40g plain flour
- 3 eggs
- 350g roasted peppers
- Freshly ground black pepper
- 2 tbsp finely chopped chives
Nutrition
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Method
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Preheat the oven to 180°C/fan 160°C/ gas mark 4. Grease and line a deep sided 23cm loose bottomed cake tin.
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Tip the biscuits into a bag and bash with a rolling pin or bottle until they are just crumbs.
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Add the melted butter, parmesan and plenty of black pepper and squish the bag together until the crumbs are coated in the buttery cheese.
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Tip out into the cake tin and smooth to an even layer across the bottom, then place in the fridge to chill for 5 minutes.
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Meanwhile, tip the cream cheese into a bowl. Add the flour, eggs and black pepper and beat well until smooth. Stir in 2/3 of the roasted peppers.
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Pour over the chilled biscuit base and place onto a tray in the oven to bake for 45 minutes until just set – there should be a slight wobble. Turn the oven off and leave the cheesecake to cool in the oven – this will stop it cracking.
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When cool, remove from the tin and set onto a serving plate.
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Top with the remaining roasted peppers and the chives and serve at room temperature.
