Savoury cheesecake without crust
If ‘bits’ are problematic, take a little bit of the cream cheese separately, add the fresh herbs and blend this mixture to a smooth green paste, add this paste to the mixture instead of the shredded herbs.
Ingredients
- 500 g goats’ cream cheese
- handful of fresh herbs (for example, thyme, basil, oregano), finely shredded
- 80 g butter, soft
- salt, white pepper
- 3 eggs, separated and egg whites whipped
- 3 tbsp semolina
- 2 tsp corn starch
- 1 tbsp prepared mustard
Method
- Grease 4 or 5 small shallow baking dishes with butter, set aside. Preheat oven to 200 °C.
- Place goats’ cheese on a clean tea towel, twist towel and squeeze out as much liquid as possible.
- In a bowl, whisk 60 g butter with salt and pepper until fluffy. Add egg yolks in small portions, keep on whisking. Add herbs, semolina, corn starch and mustard, mix well. Add cream cheese, mix well. Fold in whipped egg whites. Transfer mixture into baking dishes, bake for about 25 minutes until golden-brown.