New Zealand Woman’s Weekly
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!
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
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.