Home > Recipes > Spinach & Chargrilled Red Capsicum Zany Zeus Cheesecake
Spinach & Chargrilled Red Capsicum Zany Zeus Cheesecake
* Suitable for Vegetarians
200g red capsicum, chargrilled, diced (tin ones are great)
125g water crackers,crushed
2 tablespoons grated parmesan
120g baby spinach leaves
3 eggs,lightly beaten
250g Zany Zeus Cream Cheese
200g Zany Zeus Ricotta
150g Zany Zeus Zingy Chilli Feta or Herbed Feta (crumbled)
salt & pepper to season
Pre-heat oven to 180 degrees
Grease a deep round 20cm springform tin and place on a lined baking tray
Combine the crushed crackers and parmesan in a bowl, stir through melted butter and mix till well combined. Press the cracker mixture in the base of the prepared tin and with the back of a spoon flatten till smooth. Place in the freezer for 10 minutes.
Place spinach in a bowl and cover with boiling water. Drain when wilted and rinse under cold water. Drain again and chop roughly. Place eggs, cheese, salt & pepper in a food processor and process for 1-2min until smooth.
Pour cheese mixture into a bowl, add the spinach and capsicum and stir till combined.
Pour the mixture over your biscuit base, bake for 40-50min or until set.
Stand for 10min before releasing tin. Cut into wedges and serve.
Great served hot or cold.
Serve with crusty bread or crackers as a side or with a salad as a main meal.