HOW TO MAKE

SAVOURY CHEESECAKE

FOR THE SAVOURY CHEESECAKE INGREDIENTS

120g savoury biscuits 60g butter, melted 240g full-fat cream cheese (at room temperature) 3 tbs Pesto Princess Basil Pesto 2 large eggs, beaten 50g mature Cheddar, grated

Makes one small savoury cheesecake or four jumbo muffins.

FOR THE ROYAL CAKE

Let your imagination go wild and create a royal layered cake topped with your savoury cheesecake We used:

Wheels of our favourite cheeses

Olives

Gherkins

Lashings of Pesto Princess Basil Pesto

Pecan nuts

Crackers

METHOD

Crush the biscuits in a food processor or in a ziplock bag using a rolling pin.

Add the melted butter and mix. The texture should be like beach sand and should stick together when pinched. If not, add a tablespoon of melted butter.

Preheat the oven to 180°C. Line jumbo muffin pans or a small loose-bottomed cake tin (we wanted a single layer cheesecake as our royal cake topper).

Press the crumb mixture into the bottom of the tin and place in the fridge for 10 minutes.

Combine the cream cheese, pesto, eggs and cheddar until you have a smooth consistency. If making muffins, divide the batter equally into the tins and bake for between 15 and 20 minutes, until golden on top and with only the slightest of wobbles!

Remove from the oven and let it cool completely before serving.

Now build your royal cake! Wheels of cheese, extra dips, crackers, olives, gherkins… topped with your cheesecake. What a celebration!