Name: Spinach cheesecake
Cook time: 105 min
Total time: 105 min
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 70.00 ml butter melted; 250.00 ml savoury biscuits bacon-flavoured, crushed; 2.00 spinach shredded, steamed; 3.00 bacon rashers, chopped; 1.00 onion medium, finely chopped; 250.00 g cream cheese or creamed cottage cheese; 350.00 ml sour cream; 4.00 eggs extra large, whisked; 125.00 g feta cheese crumbled; parmesan cheese grated

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Ingredients (10)

CRUST

70.00 ml	butter — melted
250.00 ml	savoury biscuits — bacon-flavoured, crushed

FILLING

2.00	spinach — shredded, steamed
3.00	bacon — rashers, chopped
1.00	onion — medium, finely chopped
250.00 g	cream cheese — or creamed cottage cheese
350.00 ml	sour cream
4.00	eggs — extra large, whisked
125.00 g	feta cheese — crumbled
	parmesan cheese — grated

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Method:

Preheat the oven to 150 ºC and butter a 20 cm loose-bottomed cake tin or spray it with nonstick spray. Mix the butter and biscuit crumbs and press on to the base of the prepared cake tin. Set aside.
Drain the steamed spinach and squeeze out any excess liquid. Fry the bacon until half done, add the onion and fry until soft and fragrant. Beat the cream cheese, sour cream and eggs together. Add the bacon and onion mixture, the spinach and feta cheese, and mix. Turn the mixture into the prepared crust and bake for 1 1/4 hours until firm and golden brown. Sprinkle with a little Parmesan cheese and leave in the oven for about another 30 minutes until firmer. Serve lukewarm or at room temperature with fragrant tomato sauce (see recipe). Makes 1 large cheesecake.