• Cheesecakes aren’t only for the sweet-toothed! We give this creamy favourite a shake, rattle and roll and present you with a lip-smacking savoury cheesecake.

    Recipe and styling by Sarah Dall

    Photograph by Myburgh du Plessis

    Caramelised onion, biltong and thyme cheesecake

    By Food & Home Entertaining Serves: 8
    Cooking Time: 1 hr 30 mins + 2 hrs, to set

    Ingredients

    • CHEESECAKE BASE

    • 125g Salticrax Salted Crackers
    • 85g butter, melted
    • CHEESECAKE FILLING

    • 3 x 250g tubs cream cheese
    • 15ml (1 tbsp) cake flour
    • 3 extra-large eggs
    • 1 extra-large egg yolk
    • 80g biltong, thinly sliced
    • 1 onion, peeled, sliced and caramelised (see ‘Cook’s tip’)
    • 10 sprigs fresh thyme
    • microherbs, to garnish

    Instructions

    1

    Preheat the oven to 250°C. Oil and line the base of a 23cm springform cake tin with baking paper.

    2

    For the base, blend the Salticrax to a fine crumb and fold in the melted butter. Press the crumb mixture into the base of the prepared tin.

    3

    For the filling, beat the cream cheese until fluffy. Add the flour and beat until smooth. Add the eggs and egg yolk, one at a time, beating well after each addition. Fold in the biltong slices, caramelised onion and thyme sprigs. Pour the mixture over the biscuit base and bake in the preheated oven, 5 minutes. Reduce the heat to 100°C and bake for a further hour. Turn off the oven and leave the cheesecake in the oven to cool, 1 hour.

    4

    Refrigerate the cheesecake to set and cool completely, 1 hour.

    5

    Once set, loosen the sides of the cheesecake using a palette knife and place on a platter. Serve garnished with microherbs.

    Notes

    To caramelise an onion, heat a little olive oil in a pan and caramelise the onion slices over very low heat, about 1 hour.

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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