Sarit Packer, Itamar Srulovich

Savoury cheesecake

Preparation info
  • For

    3–4

    as a main, served with a side salad
    • Difficulty

      Easy

Appears in
top 1000Honey & Co: Food from the Middle East
Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

  • About

This is a base preparation from which you can derive dozens of different versions. It really is a cheesecake, and flourless as well (though you can sprinkle it with some crunchy breadcrumbs if you want), but unlike sweet cheesecake, it is only truly delicious when eaten warm and oven-fresh – it does not cool down well.

Ingredients

For the basic cheesecake

  • 200 g full fat cream cheese (we use Philadelphia)
  • 200 g feta, crumbled

Method

Preheat your oven to 190°C/170°C fan/gas mark 5.

Mix all the cheesecake ingredients together in a food processor to combine thoroughly and then transfer to a lightly-buttered baking dish (a 20cm-diameter casserole dish is best).

Use any one of the following vegetable pr