Silverbeet cheesecake

Nici's silverbeet cheesecake is ideal for a luncheon served with salad and a lovely loaf of bread. It will serve 6 or 8 easily as it is quite rich yet incredible very delicious!
Silverbeet cheesecake




1.Preheat oven to 150°C.
2.For the base, mix the ingredients together and press into a 20cm loose-bottomed tin, then chill.
3.Cook the silverbeet until just tender. Drain really well and chop.
4.Lightly fry the onion in butter until soft, but not coloured.
5.In a food processor, beat the cheeses together until smooth, then add sour cream and eggs. Season and continue beating until smooth.
6.Stir in the well drained and chopped silverbeet and onion, combining well. Scrape into the chilled base and cook in a slow oven for about 1 hour or until it’s firm and just past the wobbly stage. Remove from the oven and sprinkle a little more Parmesan cheese over the top. Let stand for about 15 minutes before serving.
  • Nici often double this recipe should she have more people for lunch or to eat cold for leftovers. – This recipe is quite forgiving and ½ cup grated courgette or blanched chopped broccoli can be added if you’d like to add more greens.

Related stories