Luis' Savoury Cheesecake

So my friend Luis came over for dinner once a while back, and had brought this amazing cheesecake that he had made for dessert. But this cheesecake was different - it was a lot more savoury than any other cheesecake I had tried before, the secret? Parmesan! And it worked really well, because more times than others, I prefer having two savoury courses... I had the leftovers for breakfast, lunch and dinner for the next few days afterwards, and I had to get the recipe for this so I could share it with you!

And here - my first ever, properly made cheesecake! My previous attempts has been a little so so. I halved the original recipe, as I was only making this for myself, and I had to suss out how high a temperature and for how long I had to cook it. You can add an additional 5-10 minutes in the over just to be sure, maybe just cover the top with aluminium foil then so it doesn't go darker in colour at the top!

Luis' Savoury Cheesecake
(Makes 1 - Serves 4-6)

3 eggs
1 small can of condensed milk
250g cottage cheese
25g parmesan/grana padano grated
1/2 tea spoon baking powder

- Pre-heat the oven to 180°C.

- Blend everything with a stick blender or in a processor. Place in a silicone mould or a greased and baking-paper clad cake tin, and scoop in the cheese mixture. Have the tin/mould into a baking deep baking tray filled with water (about 1cm), this will allow for the cake to steam.

- Place in the middle of the oven and cook for about an hour and ten minutes, then - turn down the temperature to 160°C and cook for about 10-20 minutes more if necessary, until the cake is properly set.

You can also cook this entirely at 160°C, but then I imagine the cooking time will be longer, about 1 1/2 to 2 hours altogether.

Have you tried savoury cheesecakes before?


Recipe mi amigo Luis!

- Jules