Festive Savoury Cheesecake

Well The Savoury Cheesecake has got the thumbs up.
Giada de Laurentiis made a savoury Cheesecake on her programme. I thought it looked great.
I followed her recipe but the first time I made it, we thought it looked great but was a little bland.
It’s that bloody Ricotta I think, what can be more bland that that.
Fresh Mozzarella comes a close second, for my taste buds.
Too milky for me...BUT both cheeses carry flavours well.

So I have changed the recipe to suit and it has been given 10/10
Great for your Boxing Day Lunch.
Still looks festive. Cut into little squares it would make a great hors d’oeuvres.
Or serve after the meal as part of the cheese course.

Ingredients
For the Crust
150 gms French bread
Olive oil
Thyme
Sea salt and freshly ground black pepper


75 gms unsalted butter
20 gms finely grated parmesan
Sea salt and freshly ground black freshly ground black pepper


Extra butter for greasing the pan


For the Filling
60 gms ricotta cheese
70 gms cream cheese
150 gms White Castello Cheese
20 gms Parmesan finely grated
1 tablespoon sugar
1 egg
1 roasted red bell pepper cut into thin strips
10 basil leaves finely shredded


For the Topping
1/4 cup Red currant Jelly
1 tablespoon Thai Sweet Chili Sauce
1 to 2 teaspoons hot water

Special equipment: 1x 20cm springform (cheesecake) pan

Directions

Preheat the oven to 165C Fan Bake

Wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil.

It is going to be baked in a Bain Marie and you want to keep the water from leaking in.
Grease with the extra butter

Cut the bread into slices
Brush with olive oil
Season with Sea salt and freshly ground black pepper
Throw some thyme leaves over the top
Bake 180C for 10 minutes

Cool and turn into breadcrumbs in your food processor
Make extra and freeze for next time

Melt the butter
Add to crumbs
Add Parmesan
Into tin and push down well to make the crust.

Leave in fridge for 30 minutes to set
Meanwhile
The Filling
Place the ricotta, cream cheese, Parmesan and Castello in a food processor.
Pulse to mix.
Add the sugar, egg, and salt and pulse a few times until well mixed.

Stir in the red pepper strips and Basil

Pour the cheese mixture on top of the crumbs.
Place the cheesecake pan in a roasting pan.
Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan.
Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 45 minutes (the cake will become firm when it is cold.)

Transfer the cake to a wire rack to cool for 1 hour.
Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days.
Preferably make it at least a day ahead
Time for those flavours to meld well.

To serve, combine the jam, chili sauce and the water in a small bowl and stir until the jam is liquefied.

Remove the cheesecake from the springform pan.
Place on a serving plate. Drizzle the jam mixture over the top of the cheesecake.

There ya Go!