Home Sweet Home Bakealong 41: Savoury Cheesecake

It’s unusual that Beckie and I disagree about a bake, but whilst she thought  this was different to a quiche, it was still much too quiche-like for it to get huge amounts of love in our household. It even engendered a somewhat heated debate about why they should even be allowed to call it savoury cheesecake (I was defending Hummingbird on the basis that quiches normally use whole eggs as their setting ingredient and this uses cream cheese and egg yolks).

Quiche-cake

Despite the quiche-cake debate, I would heartily recommend this recipe. It was very successful, very easy and it’s incredibly flexible. As Beckie notes, it would make a great picnic offering. For the base I used some spelt and muesli crispbreads from Aldi. It meant I didn’t have to buy the seeds separately, though it did require a bit more butter to bind.

I used 1/2 the amount of base mixture and 2/3rds of the topping for my cake because I knew we wouldn’t want a whole on and I had a very deep tin.

I used a mixture of peas, mangetout and green beans and omitted the basil.

By the way, I’m away for two weeks now so I’ll be catching up on my return. Tarra!

Cider and cheese

Savoury Cheesecake
from Home Sweet Home by the Hummingbird Bakery

For the base:
125g unsweetened wheat or bran biscuits or crackers
50g mixed seeds (sunflower and sesame)
50g unsalted butter, melted

For the cheesecake topping:
250g full fat cream cheese
300g soured cream
4 large eggs
140g mature cheddar cheese, grated
10g fresh basil, roughly chopped
200g peas
200g fine beans
200g runner beans

Join Beckie and me in our Epic 100 part bakealong. Next up: ON HOLIDAY – SEE BECKIE’S BLOG
I’m adding this to CookBlogShare from www.hijackedbytwins.com which this week is being hosted by Kerry Cooks

Next up: Custard Cream Cupcakes