Savoury Cheesecake V
Recipe / Naomi Sherman
I'm going to be honest; my dream meal would be savoury cheesecake with sweet cheesecake for dessert. There is something about that rich and creamy filling, contrasted with the crunch of a good shell, that I find irresistible. This cheesecake is creamy and cheesy and can be tweaked with whatever flavours you prefer. Add some basil and sundried tomatoes or heaps of fresh herbs, maybe some chunks of roasted pumpkin.
Serves: 8
60g butter, melted
12 sheets filo pastry, defrosted
250g full-fat cream cheese,
room temperature
300g ricotta, room temperature
160g Greek yoghurt
150g parmesan, finely grated
1 tbsp Dijon mustard
4 eggs
½ tsp salt
¼ tsp ground black pepper
1. Preheat oven to 150°C.
2. Grease and line a 20cm springform pan.
3. Lay 1 sheet of filo on a clean bench and brush with melted butter.
4. Lay a second sheet on top and then repeat.
5. Gently place the pastry into the springform pan and then repeat this process 3 more times.
6. Each time you lay the pastry into the tin, rotate it slightly so that you get full coverage.
7. Press the pastry into the tin and then sit to one side.
8. Place the cream cheese, ricotta, yoghurt and parmesan in the bowl of a stand mixer and beat until creamy.
9. Add the Dijon and the eggs and mix until completely combined.
10. Season to taste.
11. Pour into the filo shell and bake for 1 hour until it is just set in the middle, with a slight wobble.
12. Cool completely in the tin before eating at room temperature with a light green salad.
Cranberry Tart V
Recipe / Naomi Sherman
Here in Australia, it feels like we miss out on the cranberry-based goodness at Christmas, with even frozen cranberries being difficult to find, so I came up with this delicious festive bake using dried cranberries. It takes easy-tofindand-use ingredients and combines them with a touch of indulgence to create a stunner of a dish. I bet it becomes a regular on the family table.
Serves: 8
150g dried cranberries
(get the reduced-sugar ones if possible)
½ cup whole sage leaves
5 eggs
250mL milk 125mL pure cream
Pre-made 24cm frozen shortcrust tart shell
½ cup whole sage leaves
¼ cup cranberry sauce
80-120g goat's cheese, sliced
1. The night before you want to make this tart, place the cranberries in a heatproof bowl and cover with boiling water. Leave to soak and rehydrate overnight before draining well and lightly patting dry the next day.
2. Preheat oven to 160°C.
3. Take two thirds of the sage and chop it fi nely, leaving some leaves to garnish.
4. Whisk the eggs, milk and cream and then add the chopped sage and season to taste.
5. Spread the cranberry sauce over the tart base, then top with the well-drained cranberries.
