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.