BASE
Crush 125gm of plain savoury crackers in the processor and add 125gm of softened marg /butter .
Mix well .
Press this mixture over the base and sides of a greased 23cm springform pan , that has been sprinkled with polenta or fine breadcrumbs .
Chill in refrigerator while you make the filling .
Preheat your oven to 160 deg C
FILLING
Beat 500gm of ricotta cheese using an electric mixer for 30 seconds .
Lightly beat 3 eggs together in a small bowl and gradually add the eggs to the ricotta cheese , beating well after each addition .
Stir in 1 can of evaporated milk ( 375 gm )
1 tbs of lemon juice
1 dsp of minced garlic
1 tsp of salt
1/2 tsp - 1 tsp of cayenne pepper
1/2sp of ground nutmeg .
Now fold in 125gm of finely chopped ham off the bone , bacon pieces or shaved ham .
4 spring onions finely sliced .
Spoon into biscuit crumb pastry .
Bake in a well preheated oven for 50 minutes .
Then turn off the heat and leave the savoury cheesecake in the oven without opening the oven door for 30 minutes .
Remove from oven , cool on wire rack in the pan and then place in refrigerator till completely set and carefully remove from pan .
Serve with a salad or pasta .
Great for lunches ..
Crush 125gm of plain savoury crackers in the processor and add 125gm of softened marg /butter .
Mix well .
Press this mixture over the base and sides of a greased 23cm springform pan , that has been sprinkled with polenta or fine breadcrumbs .
Chill in refrigerator while you make the filling .
Preheat your oven to 160 deg C
FILLING
Beat 500gm of ricotta cheese using an electric mixer for 30 seconds .
Lightly beat 3 eggs together in a small bowl and gradually add the eggs to the ricotta cheese , beating well after each addition .
Stir in 1 can of evaporated milk ( 375 gm )
1 tbs of lemon juice
1 dsp of minced garlic
1 tsp of salt
1/2 tsp - 1 tsp of cayenne pepper
1/2sp of ground nutmeg .
Now fold in 125gm of finely chopped ham off the bone , bacon pieces or shaved ham .
4 spring onions finely sliced .
Spoon into biscuit crumb pastry .
Bake in a well preheated oven for 50 minutes .
Then turn off the heat and leave the savoury cheesecake in the oven without opening the oven door for 30 minutes .
Remove from oven , cool on wire rack in the pan and then place in refrigerator till completely set and carefully remove from pan .
Serve with a salad or pasta .
Great for lunches ..
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