Name: Oven-roasted butternut cheesecake
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 8 servings
Cuisine: Accompaniment
Ingredients: 3 butternut peeled and cubed; 3 onion chopped; olive oil; salt and freshly ground black pepper to taste; fresh sage; 2 rounds feta cheese crumbled; 500 g cream cheese; 500 g crème fraîche or sour cream; 2 eggs beaten

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Ingredients (9)

3	butternut — peeled and cubed
3	onion — chopped
	olive oil
	salt and freshly ground black pepper — to taste
	fresh sage
2 rounds	feta cheese — crumbled
500 g	cream cheese
500 g	crème fraîche — or sour cream
2	eggs — beaten

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Method:

Prepare the crust: Mix the melted butter and biscuit crumbs and press the mixture lightly into a greased 30cm springform tin. Place it in the refrigerator.

Prepare the filling: Place the butternut and onion in a roasting tin and drizzle with olive oil. Season to taste with salt and black pepper and sprinkle the sage leaves on top. Oven roast at 180C until cooked and soft. Remove from the oven and leave to cool.

Place the cooked butternut and onion mixture into the prepared crust. Sprinkle feta cheese on top.

Combine the cream cheese, creme fraiche or sour cream and eggs and pour over the ingredients in the crust. Bake in an oven preheated to 180C for approximately one hour until set and golden brown. It will be easier to cut the cheesecake if you allow it to cool slightly first.