Egg and Dill Cheesecake

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

Ingredients 14
Servings 8
Time 30


  • 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


60 to 70
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

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.