By Jane Curran
For something a little different this month, and a recipe that would make a delicious light dinner or lunch, this savoury cheesecake is a brand new take on a flan or quiche that tastes divine.
With butternut squash, which is a great source of fibre and vitamin B6, and creamy feta cheese, this dish is super light and fluffy and great if you want something you can make ahead of time. It serves 10 too, so it’s a perfect dish to whip up if you’ve got a lot of mouths to feed.
Ready in just under 2 hours, try this savoury cheesecake this week and you’ll have a new favourite go-to recipe.
HOW TO MAKE SQUASH AND FETA CHEESECAKE
For the base
- 200g oatcakes
- 125g butter
For the filling
- 400g butternut squash, peeled and chopped
- 1tbsp olive oil
- 4 sprigs of sage
- 280g full-fat Philadelphia cream cheese
- 500g ricotta
- 4 large free-range egg yolks
- 200g feta, crumbled
- 2tbsp toasted pine nuts
You will need
- a 20cm loose-bottom cake tin
- Heat the oven to 180C fan, gas 6. Toss the squash pieces in oil and roast for 20-25 minutes, until soft through. Add the sage leaves for the final 3 minutes, then set aside and allow to cool.
- Meanwhile, crush the oatcakes and half the crispy sage leaves with a rolling pin or in a food processor. Melt the butter, stir it into the oatcakes then press into the base of the tin. Keep in the fridge while you make the filling. Lower the oven temperature to 150C fan, gas
- Whisk together the cream cheese, ricotta and egg yolks, stir through the squash and feta then spoon on to the oatcake base. Bake for around 1 hour or until just set. It will still be slightly wobbly but it sets as it cools.
- Run a knife around the edge (to prevent cracking), then let it cool before leaving in the fridge overnight. Serve at room temperature with the remaining crispy sage leaves and toasted pine nuts. Tomato salad would be good side dish.
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