This recipe is based on a recipe snaffled from one of the many cookbooks belonging to my friend Cathy whilst I was visiting her in Brisbane earlier this month.
- 500 grams ricotta cheese (at room temperature)
- 100 grams blue cheese (the bluer the better – at room temperature)
- 6 eggs
- 5 tablespoons self raising flour (I used a gluten-free variety such that I can share with a friend who doesn’t eat wheat)
- 1 tsp ground black peppercorns
- 1 tsp whole black peppercorns
- pinch of salt
- 250 grams sweet potato – cooked, drained of water
- 250 grams broccoli – cooked, drained of water
- 100 grams spinach – cooked, drained of water
- 1 tablespoon Za’atar
- pre-heat oven to 180º C
- combine cheeses and flour
- beat with beater (electronic or otherwise – or use a food processor) until well beaten
- add eggs one at a time until well blended
- add cracked pepper, whole peppercorns and salt – beat some more
- add vegetables, mix together with a wooden spoon
- spoon the concoction into a large spring-form pan
- sprinkle Za’atar over the top
- bake for one hour – until cheesecake is lightly golden on top
Once cooked, let cool and then refrigerate overnight. Or a few hours if you can’t wait that long. I couldn’t wait that long.
Serve with a good chutney (this one, for example), salad and a glass of red (or white, if you like that kind of thing) wine (or three).