Have you ever tried or made a Savoury Cheesecake? It’s such a perfect veggie main option. With a breadcrumb base, cream cheese filling, and topped with delicious roasted beetroot and shallots, it’s very moreish.
This Savoury Cheesecake is also easily converted to gluten free by switching up the breadcrumbs.
If you’re struggling with ideas of what to serve your vegetarian guests for Christmas, or even New Year, this one will be greatly appreciated. It’s definitely a showstopper and something different.
Don’t let the ‘cake’ in the name through you off. Even though the elements are very much the same as the sweet version. It tastes nothing like it. It’s super savoury and so full of flavour that everyone will enjoy it. This one will be loved by meat eaters and vegetarians alike.
Savoury Cheesecake
Ingredients
Topping
- 200 grams Baby beetroots, washed, peeled and halved or medium beetroots quartered
- 200 grams Shallots or small onions Halved
- 4 – 6 Cloves of garlic Finely sliced
- 2 Tbsp Olive Oil
- 2 tsp Dried Italian Herb Mix
Base
- 130 grams Breadcrumbs* Normal or gluten free
- 70 grams Finely grated Parmesan
- 70 grams Salted butter Melted
- 1 tsp Dried Italian Herb Mix
Filling
- 250 grams Plain full fat cream cheese Room temperature
- 250 grams Fresh full fat Mascarpone
- 200 grams Feta
- 4 Large Eggs
- Zest of approx. 1 Lemon
- 2 tsp Dried Italian Herb Mix
- 2 Spring/salad Onions Finely sliced
- 1 Tbsp Finely chopped chives
Instructions
Topping
- Preheat the oven to 200°C
- In a baking dish, add half the olive oil, half the garlic and the beetroot to the dish, then season well with salt and half the herbs. Cover with foil and bake for 1 hour
- After half an hour, repeat the above with the remainder of the oil, garlic and herbs and the shallots. Cover with foil and bake for 30 minutes
- Remove the foil from both bake for and additional 10 mins uncovered, or until soft and golden. Leave to cool, then chill in the fridge
Base
- Grease a 22cm spring form cake tin with non-stick cooking spray and line the bottom with baking paper
- In a bowl, combine the breadcrumbs, herbs and parmesan (If the crumbs are too large, pulse the crumbs and cheese together a few times in the food processor). Melt the butter and pour over the crumbs. Stir until all the crumbs are evenly coated, then press into the base of the tin Bake for 15-20 mins, until golden
- Bake for 15-20 mins, until golden
Filling
- In a food processor, blitz the feta until smooth. Add the feta, cream cheese and mascarpone to a bowl and mix until well combined. Add the eggs and mix until incorporated. Finally, stir in the zest, herbs, spring onions and chives
- Pour the filling onto the cooked base, even out and return to the oven for 45 – 50 minutes, until just set (cover with foil if the top browns too quickly)
- Remove and cool, then cover and chill for 5 hours, or preferably overnight
- When ready to serve, unmould the cheesecake from the tin, top with the roasted vegetables and garnish with fresh herbs and/or nut and seed sprinkles
Leave a Reply