Egg and Dill Cheesecake

Recipe from: 12/2/2008 12:00:00 AM

Ingredients 14
Servings 1
Minutes 30


Serving Change
  • Crust:
  • 250ml cake flour
  • 125ml Clover butter
  • 250ml Clover mature cheddar, grated
  • Filling:
  • 15g Clover Butter
  • 2 large leeks, washed and thinly sliced
  • 250g cream cheese, plain
  • 250ml Clover sour cream
  • 6 eggs, beaten
  • 125ml La campania pecorino, grated
  • 125g Clover feta, crumbled
  • Salt and freshly milled black pepper
  • 125ml fresh dill, finely chopped


Preheat the oven to 180°C.
Mix all the crust ingredients together and press into the bottom of a ring pan. Cover the dough with grease proof paper and fill up with dried beans. Bake for 15 minutes. Remove the paper and beans and let cool slightly.
Heat the butter and sauté the leeks until soft and translucent. Remove from stove plate. Beat the cream cheese, sour cream, eggs, pecorino and the feta together. Flavour with salt and pepper. Add the dill and mix well. Spoon into baked crust. Bake for 50-60 minutes or until done. Remove from oven and leave for 10 minutes before removing from pan.
Hint: Serve with crisply fried bacon strips

Read more on: bake  |  eggs

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