Savoury cheesecake, celebrate Shavouot differently


Goat cheese spinach, basil or sundried tomato cheesecake

For 6 to 8 people

  • 20-22cm round deep pie dish
  • 250g of oatcakes (savoury)
  • 110g of butter melted
  • Milk to bind the pastry

For the filling

  • 3 x 200g cream cheese
  • 3 large eggs
  • 150g of goat cheese (hard skin type)
  • 100g of sundried tomatoes
  • 8/10 baby cherry tomatoes
  • 30g of fresh basil
  • 200g of fresh spinach
  • Salt and pepper to taste


  • Process or crush biscuits finely. Melt the butter. Mix the two together and make a soft ball mixture adding a bit of cold milk if you need to hold it together. Press crumb mixture over the tin. Refrigerate for 30 minutes until firm.
  • Prepare the filling
  • Beat cheese in a bowl with electric mixer until smooth. Add eggs, one at a time, beating well after each addition.
  • Cut the goat cheese in small pieces.
  • Cut the sundried tomatoes in small pieces.
  • Precook the spinach: remove from packaging, wash thoroughly if you need to, and put in boiled water for two minutes and drain it. Cut it roughly with a knife and fork.
  • Add all the ingredients, salt and pepper in the mixture cream cheese/eggs, mixing well. Add the baby cherry tomatoes on top of the cheesecake.
  • Cook at 150C on a fan oven (180C on traditional one) for 40-45 minutes approximately until the cake is firm but not overcooked.

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