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I developed this recipe about a year ago when I was going through a savoury cheesecake phase and I have to say that this is a legendary one! You’ll have to bake this and taste what I am going on about! Now, if you do not eat smoked snoek, you can replace it with same amounts of smoked salmon offcuts, smoked angelfish or roasted butternut…something nice and bulky. I throw in baby spinach, for some colour and it does add to the flavour somewhat. It’s called a cheesecake because it has 2 tubs of smooth cottage cheese, some gruyere for richness and of course some eggs to help it set when baked. This is very easy to make, you just pop all the prepped ingredients into a food processor, pulse until smooth, pour over a tuc biscuit crust, yes you read correctly, a tuc biscuit crust and bake! So so more -ish…

What you will need:

1 packet of tuc biscuits or 200 g savoury biscuit of your choice

50 ml butter or olive oil

1 onion, chopped

100 g baby spinach

pinch of cayenne pepper

15 ml cake flour

250 g smoked snoek, stripped off the bone(make sure you get all the bones out!)

2 tubs smooth cottage cheese

250 ml grated gruyere cheese

3 eggs

black pepper to taste

Preheat the oven to 200 degrees.

Crust: Place the biscuits and butter(you don’t need to melt it) in a food processor and blend until it resembles damp sand, then press into a greased 23 cm springform tin and bake for 8 minutes.

In a frying pan, saute the onions in a little oil until soft and slighlty golden, then add the spinach and allow the leaves to wilt. Remove from the heat and stir the flour through to absorb the excess liquid.

Reduce the oven temperature to 180 degrees.

Put spinach mixture and all the remaining ingredients into the food processor and blend until smooth.

Pour over the crust and and bake for +- 45 minutes, will have a slight jiggle in the middle but mostly set.

Allow to cool slightly before slicing. Even better refridgerated overnight and brought back to room temperature.

Serve with a light watercress salad.

 

P.S you may notice that I did not add salt, I find the snoek salty enough. However, it’s up to your own palate!

 

We are off to Tulbagh for the weekend and I cannot wait, I might even try my hand in fishing! ha ha! Let’s see how that goes…

 

Have a SUPER weekend all!

 

C x

 

About The Author

Food consultant, recipe developer and stylist.

11 Responses

  1. Kitchengirl

    I LOVE the tuc biscuit base! And i’ll try this – i am having such a savoury cheesey craving these days 😉

    Reply
  2. sharonsmit

    Lovely!!! Enjoy your trip to Tulbagh, and do try fishing – its fun!!! 🙂 x

    Reply

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