Name: Savoury gruyere cheese cake
Cook time: 80 min
Total time: 80 min
Yield: 10
Ingredients: 250 gram packet plain cracker biscuits; 75 gram melted butter; 1 tablespoon olive oil; 2 trimmed, finely sliced leeks; 2 teaspoon thyme, chopped; 250 gram softened cream cheese; 250 gram softened fresh ricotta; eggs. 2, beaten; 1 tablespoon plain flour; 1 tablespoon dijon mustard; 1 cup plus 2 tablespoons extra gruyere cheese, grated; salad leaves, to serve

Ingredients

250 gram packet plain cracker biscuits

75 gram melted butter

1 tablespoon olive oil

2 trimmed, finely sliced leeks

2 teaspoon thyme, chopped

250 gram softened cream cheese

250 gram softened fresh ricotta

eggs. 2, beaten

1 tablespoon plain flour

1 tablespoon dijon mustard

1 cup plus 2 tablespoons extra gruyere cheese, grated

salad leaves, to serve

Method

1.Preheat oven to hot, 200°C. Line a 22cm round springform pan with baking paper.

2.In a food processor, process biscuits until fine crumbs form. Add butter and process to combine. Press mixture firmly into base of pan. Bake 15 minutes, until golden. Remove from oven. Reduce oven to moderately slow, 160°C.

3.Heat oil in a frying pan on medium. Saute leek and thyme 4-5 minutes, until leek is tender. Allow to cool.

4.In a large bowl, whisk cream cheese, ricotta, eggs, flour and mustard together until smooth. Stirin cheese and cooled leek mixture.

5.Pour mixture into cooled base. Sprinkle with extra cheese. Bake 1 hour, or until set. Serve warm, or chill and return to room temperature to serve. Accompany with salad leaves.

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Ingredients

Method

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