Savoury Cheesecake - WellBeing Magazine
This cheesecake is creamy & cheesy and can be tweaked with whatever flavours you prefer. Add some basil & sundried tomatoes or heaps of fresh herbs, maybe some chunks of roasted pumpkin.
Ingredients
- 60g butter, melted
- 12 sheets filo pastry, defrosted
- 250g full-fat cream cheese, room temperature
- 300g ricotta, room temperature
- 160g Greek yoghurt
- 150g parmesan, finely grated
- 1 tbsp Dijon mustard
- 4 eggs
- ½ tsp salt
- ¼ tsp ground black pepperPreheat oven to 150°C.
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