Upside-down chicory cheesecake

Upside-down chicory cheesecake

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  • Makes 6 to 10
  • Easy
  • 20 minutes
  • 2 hours
  • Stellenzicht Sémillon Reserve 2007


  • 3 medium-sized heads of chicory (witloof)
  • 1 cup organic cream
  • sea salt and freshly ground black pepper
  • 3 free-range eggs
  • 500 g cream cheese with black pepper
  • 1 T flour
  • 50 g ready-to-use toasted breadcrumbs
  • 1/3 cup finely grated Parmesan, plus extra, shaved, for serving
  • 2 T organic butter, melted
  • Chives, snipped, to garnish (optional)

Cooking Instructions

Preheat the oven to 160°C.
Line a 20-cm round springform or loose-bottomed cake tin with a round of baking paper.
Cut off the ends of the chicory, then slice lengthways. In a saucepan over a medium heat, simmer the chicory in the cream - covered - for 5 to 10 minutes, or until just cooked but still tender-crisp.
Strain over a bowl, reserving the liquid. Season the chicory and arrange in the prepared cake pan.
Blend the eggs, cream cheese, flour, reserved liquid and a little seasoning. Pour into the tin. Mix the breadcrumbs with the Parmesan and butter and sprinkle on top.
Cover with a round of well-buttered greaseproof paper. Place on a baking tray and bake for 1½ hours, or until set. Turn off the heat and leave in the oven for 10 minutes.
Remove and cool for 10 minutes. Invert onto a serving plate and serve warm, topped with shavings of Parmesan, and, if you like, snipped chives.

Cook’s note: Slim leeks, sliced lengthways and simmered in cream, could substitute for the chicory, if you prefer. Chicory is also known as endive, and is a delicious and versatile winter vegetable.

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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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