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What could be a better way to make dairy this month’s recipe focus than with a cheesecake – and no ordinary cheesecake either. Savoury cheesecakes have been gaining popularity in recent years, and is delicious served hot in winter or cold in summer. This biltong and goat’s cheese savoury cheesecake celebrates dairy in all its forms, with the addition of cream cheese, feta and goat’s cheese. Replace the goat’s cheese with another serving of cream cheese or other soft cheeses if goat’s cheese is not preferred.
- 200g packet of salted biscuits, finely crushed
- 160mℓ cheddar cheese, grated
- 80mℓ melted butter
- 100g of biltong, chopped
- 100g salami, chopped
- 4 leeks, thinly sliced
- 1 × 250g plain cream cheese
- 1 × 250g soft goat’s cheese
- 1 x ring of goat’s camembert cheese
- 2 extra-large eggs
- 125mℓ basil pesto
- Handful of fresh basil leaves
- Whole tomatoes
- Pitted black olives, sliced into rings
- 60mℓ milk
- 30mℓ cake flour
- Salt and pepper
- Mix the biscuit crumbs, cheese and butter together, and line the bottom and sides of a 20cm greased springform pan to form a crust.
- Beat the cream cheese, goat’s cheese, eggs, pesto and milk together. Sift the flour into the mixture while beating.
- Add the biltong and salami to the cream cheese mix. Season to taste with salt and pepper. Spoon into the prepared crust and spread out evenly. Top off with camembert cheese rings, tomato slices, olive rings and biltong.
- Bake at 220°C for 20 minutes, then lower heat to 160°C to bake for a further 45 minutes.
- Decorate with basil leaves.
- Pair with a cool salad or a warm side of veggies or starch. – Ursula Human, FarmBiz