Savoury Cheesecake

Savoury CheesecakeThis 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).

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