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.
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.
250g savoury cheese biscuits, crushed
90g butter, melted
20g butter, extra
2 large leeks, sliced
250g Philadelphia block cream cheese, softened
1 1/4 cups sour cream
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.
Voila! Bon Appétit!
What are your favorite cheesecake flavours?