Savoury cheesecake

Serves 6

200g digestive biscuits 100g melted unsalted butter, plus extra for greasing 4 eggs 300g cream cheese 500g cottage cheese 150g mature Cheddar, grated sea salt and black pepper flat-leaf parsley, to garnish

20cm round cake tin

Grease the cake tin. Place the biscuits in a bowl and crush them finely with the end of a rolling pin. Mix in the melted butter, then press the biscuit mixture into the bottom of the prepared tin. Preheat the oven to 160°C/gas mark 3. In a bowl, whisk together the eggs, cream cheese and cottage cheese until smooth. Add the grated Cheddar, then stir thoroughly. Season with salt and pepper. Pour the mixture on top of the biscuit base in the tin and bake for 1 hr until risen and golden on top. Allow to cool, then remove from the tin and place on a serving plate. Top with the flat-leaf parsley before serving.