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Cheesecake recipes

Creamy spinach cheesecake

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 20 minutes

Cooking Time 40 minutes

Ingredients

For the shortcrust pastry

50 g butter, grated
140 g cake flour, plus extra for dusting
1 t ground nutmeg
1 t salt
1 free-range egg

For the filling, combine

2 x 250 g tubs smooth cream cheese, creamed
2 T chopped chives
1 T chopped parsley
1 free-range egg
1 cup blanched English spinach, puréed
sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C.

To make the pastry case: Using your fingertips, rub the butter, flour, nutmeg and salt together until the mixture resembles breadcrumbs. Whisk the egg and add half of it to the butterflour mixture.

Using your fingertips, lightly work the mixture to combine and form a dough (take care not to knead it), adding the remaining egg if necessary. Wrap the dough in clingfilm and chill for 20 minutes.

On a floured work surface, roll the pastry out to a 3-mm thickness, then use to line a well-greased deep 15-cm, or shallow 20-cm, round tin.

Bake for 10 to 15 minutes, or until light brown in colour. Allow to cool.

To make the spinach cheesecake: Fill the pastry case with the creamy spinach filling and bake for a further 25 to 30 minutes, or until set. Allow to cool completely before removing the mould.

Per serving: 3303.9 KJ, 12.2 g protein, 68 g fat, 33.4 g carbs

TASTE’s take:

Popeye the Sailor was onto something – spinach, with its delicate texture, alluring jade colour, minimal calories and high nutritional value, is one of the healthiest foods in the world. And, wilted, blended or dressed, there are myriad ways to enjoy it. Read more about spinach and when it's in season.

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Grilled whole fish with watermelon salsa