Savory cheesecake with Beemster Extra Belegen
Dessert. 10-12 people. Preparation 25 min + 5 hours waiting time
Ingredients
- 350 g student oats with raisins
- 250 g Beemster Extra Belegen
- 250 g ricotta cheese
- 200 g cream cheese natural
- 50 g flour
- 4 eggs
- 2 tsp onion powder
- 15 g flat parsley
- 200 g cooked baby beets
- 100 g white grapes
- 100 g walnuts
- 10 g cress
Kitchen Stuff
- food processor
- springform pan (Ø 24 cm)
- baking paper
Prepare
- Preheat the oven to 150 °C. Put the student oats in the food processor and grind until it has a substance that sticks together, this takes 2-3 min. Line the bottom of the springform pan with baking paper, let the edges cross and then clamp it with the edge of the springform pan. Spread the student oat dough in an even layer over the bottom.
- Finely grate the cheese (using a food processor if necessary) and place in a large bowl, along with the ricotta, cream cheese, flour, eggs and onion powder. Mix with a blender until smooth. Finely chop the parsley and add. Pour the mixture into the springform pan. Bake the cheesecake for 1 hour and 15 min in the center of the oven. Turn off the oven and let the cake cool in the oven, this takes about 4 hours.
- Halve the baby beets and divide them over the cheesecake along with the white grapes and walnuts. Trim the cress into tufts over the cheesecake and serve.
Looking for other recipe inspiration? Then quickly visit our recipe page.