Oven-roasted butternut cheesecake

Recipe from: 10/1/2009 12:00:00 AM

Ingredients 9
Servings 1
Minutes 20


Serving Change
  • 0
    3 medium butternuts, peeled and cubed
  • 0
    3 onions, chopped
  • 0
    olive oil
  • 0
    salt and freshly ground black pepper, to taste
  • 0
    fresh sage leaves
  • 0
    2 rounds feta cheese, roughly crumbled
  • 500
    cream cheese
  • 500
    creme fraiche or sour cream
  • 0
    8 eggs, beaten


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 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 a preheated oven 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.

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