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Savoury cheesecake

Recipe from: 5/1/2006 12:00:00 AM

Ingredients 12
Servings 8
Time 20


  • 200
    crust: savoury biscuits, crushed
  • 60
    butter, melted
  • 250
    filling: philadelphia cream cheese
  • 2
    tubs (230 g or 250 g each) cream cheese
  • 3
  • 2
    egg yolks
  • 250
    sour cream
  • 15
    lemon juice
  • 200
    smoked salmon or snoek, flaked
  • 100
    piquanté peppers, cut into strips
  • 15
    chopped chives
  • 2
    finely grated lemon rind


Preheat the oven to 180°C.
Line a 22 cm springform tin with baking paper and grease the paper.

Crust: Mix the crushed biscuits and melted butter and press the mixture onto the bottom of the prepared tin.
Bake for 10-12 minutes.
Reduce the oven temperature to 150°C.

Filling: Beat together the two kinds of cream cheese with an electric beater for two minutes or until smooth.
Add the eggs, egg yolks, sour cream and lemon juice and beat at a slow speed until smooth.
Stir in the salmon, piquanté peppers, chives and lemon rind.
Turn into the prepared tin and bake for 40-50 minutes or until set.
Leave to cool completely, cover and chill in the fridge overnight.


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