Silverbeet cheesecake

SERVES 6- 8

Here’s what Mum says about this divine lunch dish, “This cheesecake is ideal for a luncheon served with salad and a lovely loaf of bread. It will serve 6 or 8 easily as it is quite rich.” Here’s what I say about it – it’s very rich and very delicious!

BASE

30g butter, melted

½ cup cracker biscuits, crushed

¼ cup Parmesan cheese, grated FILLING

1 bunch silverbeet or spinach

1 onion, finely diced

1 tbsp butter

125g cream cheese

75g feta cheese

150g sour cream

2 eggs, lightly beaten

½ tsp sea salt, plus ¼ tsp cracked

black pepper

Parmesan cheese, to garnish 1 Preheat oven to 150°C.

2 For the base, mix the ingredients together and press into a 20cm loose-bottomed tin, then chill.

3 Cook the silverbeet until just tender. Drain really well and chop.

4 Lightly fry the onion in butter until soft, but not coloured.

5 In a food processor, beat the cheeses together until smooth, then add sour cream and eggs. Season and continue beating until smooth.

6 Stir in the well drained and chopped silverbeet and onion, combining well. Scrape into the chilled base and cook in a slow oven for about 1 hour or until it’s firm and just past the wobbly stage. Remove from the oven and sprinkle a little more Parmesan cheese over the top. Let stand for about

15 minutes before serving.