Eggless baked savoury cheesecake | How to make Eggless baked savoury cheesecake

By Sonali Mhatre  |  25th May 2016  |  
5 from 1 review Rate It!
  • Eggless baked savoury cheesecake, How to make Eggless baked savoury cheesecake
Eggless baked savoury cheesecakeby Sonali Mhatre
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    8

    People

23

1

About Eggless baked savoury cheesecake Recipe

A delicious twist to standard sweet fruit flavoured cheesecake. This delightful and unusual hors d'oeuvre which boasts breadcrumbs and walnut crust triple cheese spiced with fresh herbs , rosemary , olives and tomatoes with the peppery finish will suprise you. Roits of flavours isn't.

Eggless baked savoury cheesecake

Ingredients to make Eggless baked savoury cheesecake

  • Bread crumbs 1/2 cup
  • Ground walnuts 1/2 cup
  • butter melted 3tbsp
  • Creamcheese 8 oz
  • Cheddar cheese 80gms
  • Ricotta cheese 65gms
  • all purpose flour 1 tbsp
  • Corn flour 1tbsp
  • Milk 3 tbsp
  • Mixed herbs 1/2tsp
  • chilli flakes 1/2tsp
  • Rosemary 1/2tsp
  • pepper powder 1/2tsp
  • Peri peri hummus 1/2 cup
  • Chopped olives 1/4 cup
  • Chopped tomatoes 1/4 cup
  • Green chilli finally chopped 1
  • garlic clove 1 minced

How to make Eggless baked savoury cheesecake

  1. Directions Preheat oven to 180°. Place a greased 8-in. springform pan on a double thickness of heavy-duty foil, securelywrapfoil around pan.
  2. In a bowl mix bread crumbs and ground walnuts with 3 tbsp of melted butter (I added a pinch of mixed herbs to it). Press in evenly in a greased pan and bake for 10 mins.
  3. Place cream cheese, ricotta cheese, apf corn flour and milk in a food processor; cover and process until smooth
  4. Add mixed herbs,rosemary , chilli flakes,olives, tomato, black pepper green chill and garlic mix smoothly with spatula till well combined. Pour filling over the baked crust
  5. Add mixed herbs,rosemary , chilli flakes,olives, tomato, black pepper green chill and garlic mix smoothly with spatula till well combined. Pour filling over the baked crust
  6. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
  7. Bake 35-45 minutes or until center is just set and top appears dull.
  8. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer.
  9. Remove rim from pan and very gently spread the layer of hummus on it. garnish it with olives and mixed herbs.

My Tip:

Cover the top of pan whike baking to avoid burning on top

Reviews for Eggless baked savoury cheesecake (1)

Sonali Mhatre2 years ago

Reply