Goat’s cheese and spinach cheesecake - The Jewish Chronicle
This unusual savoury cheesecake makes a perfect brunch dish but is also a lovely vegetarian option. It can be served hot or at room temperature.
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Ingredients
- 250g savoury oatcakes
- 110g butter, melted
- 2 tbsp milk
- 600g cream cheese
- 3 large eggs
- 150g goat’s cheese with hard rind
- 100g sundried tomatoes
- 8-10 baby cherry tomatoes
- 30g fresh basil
- 200g fresh spinach, washed
- Salt
- pepper
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