Upside-down chicory cheesecake recipe | Woolworths TASTE
Savour a unique twist on traditional cheesecake with this upside-down chicory version, combining tender chicory slices with a creamy filling, with Parmesan and chives
Ingredients
- 3 medium-sized heads of chicory (witloof)
- 1 cup organic cream
- sea salt and freshly ground black pepper
- 3 free-range eggs
- 500 g cream cheese with black pepper
- 1 T flour
- 50 g ready-to-use toasted breadcrumbs
- 1/3 cup finely grated Parmesan, plus extra, shaved, for serving
- 2 T organic butter, melted
- Chives, snipped, to garnish (optional)
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