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Spinach cheesecake

Recipe from: 9/7/2000 12:00:00 AM
Ingredients 12
Servings 0


  • 70
    melted butter
  • 250
    bacon-flavoured savoury biscuits, crushed
  • 2
    bunches spinach, cleaned, shredded and steamed
  • 3
    rashers bacon, coarsely chopped
  • 1
    medium-sized onion, finely chopped
  • 250
    cream cheese or creamed cottage cheese
  • 350
    sour cream
  • 4
    extra-large eggs, whisked
  • 125
    feta cheese, crumbled
  • Parmesan cheese, grated


1 hour 45 min
Preheat the oven to 150 ºC and butter a 20 cm loose-bottomed cake tin or spray it with nonstick spray. Mix the butter and biscuit crumbs and press on to the base of the prepared cake tin. Set aside. Drain the steamed spinach and squeeze out any excess liquid. Fry the bacon until half done, add the onion and fry until soft and fragrant. Beat the cream cheese, sour cream and eggs together. Add the bacon and onion mixture, the spinach and feta cheese, and mix. Turn the mixture into the prepared crust and bake for 1 1/4 hours until firm and golden brown. Sprinkle with a little Parmesan cheese and leave in the oven for about another 30 minutes until firmer. Serve lukewarm or at room temperature with fragrant tomato sauce (see recipe). Makes 1 large cheesecake.

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