Roast Chicken Cheesecake
90g Melted butter 20g Extra butter for frying the leeks
2 Large leeks sliced 250g Cream cheese at room temperature
1cup Sour cream 5 Large eggs
200g Roast chicken 1cup Sundried tomato or sundried tomato paste
1cup Grated cheese 1tbsp Oregano
Salt and pepper to taste
Type of dish
Baking
Occasion, extravagance & level of difficulty
special occassions
Bread, cakes and pastries
Hearty Food
Flavour
Savoury
PreparationCombine the biscuit crumbs and butter and press into a greased springform tin. Let the crust chill in the freezer
Heat the extra butter and sauté the leeks until softened.
Beat the cream cheese with an electric beater until smooth.
Beat in the sour cream and 1 egg at a time.
Stir in the leeks, chicken, tomatoes, cheese and oregano.
Pour the mixture into the prepared tin and bake for 45-50 minutes on conventional heat. You might need to bake it longer if your skewer does not come out clean or the mixture is too wobbly.
Cool and serve at room temperature or slightly warm.
Heat the extra butter and sauté the leeks until softened.
Beat the cream cheese with an electric beater until smooth.
Beat in the sour cream and 1 egg at a time.
Stir in the leeks, chicken, tomatoes, cheese and oregano.
Pour the mixture into the prepared tin and bake for 45-50 minutes on conventional heat. You might need to bake it longer if your skewer does not come out clean or the mixture is too wobbly.
Cool and serve at room temperature or slightly warm.