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Savoury spinach cheesecake

For the base

  • 60g butter
  • 1 cup finely crushed cheese biscuits (Ritz, Cheddars etc)

For the filling

  • 250g spinach leaves
  • 250g cream cheese
  • 125g feta cheese
  • 300g sour cream
  • 4 eggs, lightly beaten

Melt the butter and add to the biscuits. Stir well and press down into the bottom of a removable base cake tin. Refridgerate for 30 minutes.

Cook the spinach. Drain the liquid and chop roughly. Beat the cheeses together, then add the sour cream and the eggs and beat again until combined. Stir in the spinach and pour on top of the chilled base.

Cook in a slow oven for 75 minutes or until golden and set. Take out of the oven and sprinkle with some grated cheese. Leave to rest for 10 minutes and serve.

About Chloe

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One Comment

  1. Hey Chloe, thanks for this. Your recipes are so different to mine! This looks real easy to make, but wil’ taste delicious….cheese is my favourite, so I think I’ll be making this one!

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