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Main Courses |
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Spring Onion Cheesecake (Serves 8)
Ingredients of Spring Onion Cheesecake (Serves 8)
Pastry
125G McDougal's plain flour
1tsp Marmite yeast extract
6tbs water
25g solid sun flower fat or lard
FILLING
125g streaky bacon, chopped
400g cream cheese
1 tsp marmite extract
3 eggs separated
25g McDougal's plain flour
1-bunch spring onions
125 fromage frais
Salt and black pepper
Chopped spring onions to garnish
How to make this special Spring Onion Cheesecake
Preheat oven to 160 °C°C
1. To prepare the pastry, place the McDougal's plain flour in a bowl and the remaining ingredients in a small saucepan. Bring to boil the water to melt the fat. Pour the liquid into the McDougal's plain flour and mix well, pinching together with your hand to form pastry into a ball.
2. Knead lightly on a floured surface and roll out into a circle. Use to line a deep, 20cm loose-bottomed flan tin, pushing up the pastry up the sides with your fingers. Chill until required.
3. Cook the bacon, but not too crisp. Remove from pan with slotted spoon and allow to cool. In a large bowl beat the cream cheese with the Marmite yeast extract, and then add the egg yolks with remaining ingredients, including the bacon. Whisk the egg whites until stiff, and then fold into the mixture.
4. Spoon the filling into the prepared pastry case and smooth on top. Bake for about 1 hour 45 minutes, until firm, set and browned. Turn off oven, open the door and leave for one hour.
5. Serve warm or chilled. Garnish with a few freshly chopped spring onions.
Serve with boiled parsley potatoes and freshly prepared Rocket Salad. |
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