Chip-crusted cheese wheel
4
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ingredients
Vegetable chips
20 g, cheese and onion flavour, crushed (see tip)
Reduced fat oil spread
1 tbs, melted
Green shallot(s)
1 tbs, thinly sliced
Light cream cheese
½ cup(s), (125g)
99% fat-free, plain or natural yoghurt, unsweetened
¼ cup(s), (60g)
Plain flour
1 tsp
Fresh chives
1½ tbs, chopped
Garlic powder or flakes
¼ tsp
Ground cayenne pepper
0.166 tsp, (pinch)
Egg(s)
1 medium
Instructions
1
Preheat oven to 200°C. Lightly spray a 12cm round springform tin with oil and line base and side with baking paper.
2
Combine crushed chips and spread in a small bowl. Press chip mixture evenly over base of prepared tin. Place tin on a baking tray and bake for 5 minutes.
3
Heat a small non-stick frying pan over low heat. Cook shallot, stirring, for 4 minutes or until softened (do not brown). Set aside to cool.
4
Process cream cheese in a small food processor until smooth. Add yoghurt, flour, 1 tablespoon chives, shallots, garlic powder, cayenne pepper and egg and process until well combined.
5
Pour cheese mixture over baked base. Sprinkle top with remaining chives. Bake for 10 minutes. Reduce oven to 120°C. Bake for 15-20 minutes or until just set (the cheese wheel should still have a definite wobble in the centre).
6
Turn oven off and leave cheese wheel inside with door slightly ajar to cool for 15 minutes. Remove from tin and serve.
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