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Oven-roasted butternut cheesecake

Recipe from: 5/1/2007 12:00:00 AM

Ingredients 11
Servings 8
Time 20


  • 125
    Crust:butter melted
  • 220
    digestive biscuits or Provita, crumbled
  • 0
    Filling: 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
    crème fraîche 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 springform tin (30cm). Place it in the refrigerator. Prepare the filling: Place the butternut and onion in the roasting tin and drizzle olive oil on top. 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 down. Place the cooked butternut and onion mixture into the prepared crust. Sprinkle feta cheese on top. 4 Combine the cream cheese, crème fraîche or sour cream and eggs and pour this over the ingredients in the crust. Bake in a preheated oven for approximately 1 hour until set and golden brown. It will be easier to cut the cheesecake if you allow it to cool slightly before serving.

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