First of all; I did not bake this. My lovely mother did. So you can all thank Iron Chef Mumma for this one.
I came home to find her latest recipe book open to this recipe. I read the title, then had to re-read it out loud to confirm what I was reading was correct. "Smoked chicken CHEESECAKE???" I exclaimed! But cheesecake is a dessert thing... I was rather confused, yet intrigued.

It looks like a quiche, but has the creaminess of a cheesecake. When consuming my first few mouthfuls, I had to get it out my head that it would taste anything like a quiche. I mean it looked so much like a quiche, it was playing games with my mind!
Mum commented that it was too salty, and that next time she would omit the salt. The sun-dried tomatoes, leeks and smoked chicken would provide enough salt; so extra salt it really not required.

Savoury Smoked Chicken Cheesecake

Base:
250g savoury cheese biscuits, crushed
90g butter, melted

Cheesecake:
20g butter, extra
2 large leeks, sliced
250g Philadelphia block cream cheese, softened
1 1/4 cups sour cream
5 eggs
200g smoked chicken breast, roughly chopped
1 cup semi sundried tomatoes, roughly chopped
1 cup grated tasty cheese
1 tablespoon chopped oregano
salt & pepeper to taste

Green salad to serve.

1. Combine biscuit crumbs and butter and press into the base of a greased and lined 23cm springform tin. Chill.

2. Heat extra butter in a non-stick frypan and saute leeks until softened. Cool. Beat cream cheese using an electric mixer until smooth. Beat in the sour cream, then the eggs, one at a time, until well combined. Stir in the leek, chicken, tomatoes, cheese, oregano and seasonings.

3. Pour mixture into prepared base and bake in a moderately slow oven 160°C for 40-45 minutes or until just set. Cool slightly in oven with door ajar before removing from pan. Serve sliced, warm or cold with a green salad.

Serves 12.