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Salty cheesecake

Ingredients 8
Servings 15


  • 115
    soft margarine
  • 250
    cream cheese
  • 250
    cheese spread, biltong flavour
  • 1
  • 50
  • 80
    sliced biltong, finely chopped
  • 100
    walnuts, finely chopped
  • 2
    packets savoury biscuits


Beat the margarine, cream cheese and cheese spread together. Add the egg and beat well. Put one third of the mixture into a separate mixing bowl, adding the parsley and a few drops of food colouring. Mix well and set aside. Fold the biltong and nuts into the remaining mixture. Arrange the biscuits in 3 rows of 5 biscuits each, packing them tightly on a large piece of aluminium foil. Spread the parsley mixture over them. Cover with a second layer of biscuits and spread the biltong mixture on top. Now bring the two long sides of the aluminium foil together so that the biscuits fold up to make a triangle. Gently press together, seal the aluminium foil and freeze. Defrost slightly before serving thin slices. Keep leftovers refrigerated. For extra decoration, try spreading the cheesecake slices with cheese spread and sprinkle with finely chopped biltong.

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