Parmesan and ricotta cheesecake recipe
Lizzie Kamenetzky shares an Alpine inspired recipe from her latest book, Winter Cabin Cooking. If you haven't tried savoury cheesecake before, you're in for a real treat.
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Ingredients
- 100g unsalted butter, melted, plus extra to grease
- 125g oatcakes
- 75g digestive biscuits
- 25g shelled walnuts
- 300g full-fat cream cheese
- 300g ricotta
- 150g parmesan (or vegetarian alternative), grated
- 4 medium free-range eggs
- Small bunch fresh chives, snipped
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