Egg and Dill Cheesecake

8 servings Prep: 30 mins, Cooking: 1 hr 10 mins
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Eggs

By Food24 November 03 2009
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Ingredients (12)

Crust:
0.00 flour — cake
0.00 butter
0.00 mature cheddar cheese — grated
Filling:
0.00 butter
0.00 leeks — thinly sliced
0.00 cream cheese
0.00 sour cream
0.00 eggs — beaten
0.00 pecorino cheese — grated
0.00 feta cheese — crumbled
0.00 salt and freshly ground black pepper
0.00 fresh dill — finely chopped
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Method:

Preheat the oven to 180°C.

Crust:

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.

Filling:
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



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