Photo of Savoury cheesecake with cranberries & sage by WW

Savoury cheesecake with cranberries & sage

9
7
7
SmartPoints® value per serving
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
6
Difficulty
Moderate
A delicious savoury dish, that's ideal to serve over the festive period.

Ingredients

Sunflower Oil

1 teaspoons, plus a little extra for brushing

Sage, fresh

2 teaspoons, use 8 leaves, finely chopped, plus a few extra

Shallots

2 medium, thinly sliced

Ricotta Cheese

250 g

Low Fat Soft Cheese

250 g

Vegetarian Parmesan Style Hard Cheese

25 g

Asda Wholefoods Dried Cranberries

40 g

Egg, whole, raw

3 large, raw

Oatcake(s)

5 individual, roughly crushed, (around 50g)

Instructions

  1. Line the base of a 20cm springform tin with baking parchment and brush the sides with a little oil. Preheat the oven to 160°C, fan 140°C, gas mark 3.
  2. Heat 1 tsp oil in a pan. Put half the chopped sage leaves into a small pan with the shallots. Cook for 2–3 minutes, stirring, until slightly softened.
  3. Tip into a mixing bowl with the ricotta, soft cheese, hard cheese and half the cranberries. Beat in the eggs, one at a time, with a wooden spoon, then season with salt and plenty of freshly ground black pepper.
  4. Spoon into the tin, put onto a baking sheet and bake for 45–50 minutes until just set with a slight wobble in the middle. Cool slightly in the tin for 5 minutes, then carefully remove from the tin and slide off the paper and onto a serving plate or cake stand. Turn the oven up to 200°C, fan 180°C, gas mark 6.
  5. Chop the remaining cranberries and mix with the oatcakes and remaining chopped sage. Spread out onto a baking sheet and bake for 6–8 minutes until golden. Scatter over the cheesecake and garnish with the remaining sage leaves. Slice and serve warm with seasonal vegetables.

Start eating better than ever!