Name: Savoury cheesecake with spring greens
Prep time: 25 min
Yield: 8-10
Ingredients: ***CRUST; 2 cups flour; 200 grams butter, room temperature; ***FILLING; 500 grams full-fat cream cheese; 1 cup cream; 1 tsp salt; 1 lemon, juiced and zested; 3 eggS; ***TO SERVE; 2 baby turnips, stalk intact, thinly sliced; 80 grams sugar snaps, halved lengthways; 100 grams fresh podded peas; Bunch baby nasturtium leaves; Small handful rocket; Small handful watercress

This savoury version of a classic baked cheesecake is delicious as an appetiser for any party or served as part of an al fresco dinner spread.

Savoury cheesecake with spring greens

HANDS-ON TIME 25 min | TOTAL TIME 1 hour, plus cooling & refrigeration | SERVES 8–10

INGREDIENTS

CRUST

2 cups flour
200 grams butter, room temperature

FILLING

500 grams full-fat cream cheese
1 cup cream
1 tsp salt
1 lemon, juiced and zested
3 eggs

TO SERVE

2 baby turnips, stalk intact, thinly sliced
80 grams sugar snaps, halved lengthways
100 grams fresh podded peas
Bunch baby nasturtium leaves
Small handful rocket
Small handful watercress

METHOD

CRUST

PREHEAT the oven to 180ºC. Grease a 20 cm springform cake tin and line the base with baking paper.

MIX flour and butter and press into the base of the tin, working up the sides.

FREEZE until firm, and then bake for 10 minutes until golden. Allow to cool.

FILLING

LOWER the oven temperature to 170ºC.

PLACE cream cheese in a bowl; gradually mix in cream until mixture is thick and smooth. Add salt and lemon juice.

WHISK eggs until fluffy and fold into the cream cheese mixture.

POUR cheesecake mixture over the cooled base and bake for 25 minutes until the top is golden. Turn off the oven, open the door slightly and allow the cheesecake to finish cooking for 1 1/2 hours. Remove and cool to room temperature, then refrigerate.

TO SERVE

ARRANGE spring greens on top of the cheesecake and dress with olive oil and flaky salt.

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