E'dam Fine
Cheesecake

This sumptuous, creamy-textured cheesecake is a meal in itself. It’s like dessert for dinner.

Prep
15 Mins
Cook
75 Mins
Ready In
90 Mins
Serves
12

What you need

For the crust

  • 100g Mainland Original Butter 
  • 2 cups water cracker biscuit crumbs
  • 1/2 cup Mainland Edam Cheese, grated

For the filling

  • 4 rasher bacon, diced
  • 250g Anchor Sour Cream
  • 2 bunches spinach, washed, blanched and chopped
  • 1 onion, diced
  • 250g Anchor Cream Cheese
  • 1/2 cup Mainland Edam Cheese, grated
  • 4 eggs, lightly beaten

Here's how it's done

  1. Melt butter, add biscuit crumbs and 1/2 cup of Edam Cheese. Press firmly into a 26cm springform cake tin. Chill for 30 minutes.
  2. Sauté onion and bacon in olive oil until soft.
  3. Beat cream cheese, sour cream and remaining Edam cheese together until soft, add eggs, bacon mixture and spinach.
  4. Pour into chilled base.
  5. Bake for one and 1/4 hours at 160°C, until set and golden brown.
  6. Stand for 10 minutes before cutting.

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