Smoked Chicken and Sundried Tomato Cheesecake
Serves 10
Base:
250g crushed savoury cheese biscuits
90g melted butter
Filling:
10g butter
2 large leeks, sliced
250g Philadelphia cream cheese, softenend
300g sour cream
5 eggs
200g smoked chicken breast, roughly chopped
150g sun dried tomatoes, roughly chopped
100g grated cheddar cheese
1 Tablespoon finely chopped fresh thyme
Salt and pepper, to taste
Garnish:
Fresh thyme leaves and semi-dried tomatoes
1. Combine biscuit crumbs and butter and press into base of lined and greased 23cm spring form pan. Chill.
2. Heat butter in a non-stick frying pan and sauté leeks until softened. Cool.
3. Beat Philadelphia cream cheese using an electric mixer until smooth. Beat in the sour cream then the eggs, one at a time, until well combined. Stir in the leeks, chicken, tomatoes, cheddar, thyme and seasoning.
4. Pour mixture into prepared base and bake at 160°C for 45-50 minutes until just set. Cool slightly in ov en with door ajar before removing from tin. Serve warm or at room temperature garnsihed with thyme and sundried tomatoes and a fresh salad.