Savoury Gouda Cheesecake
- 2+ hours
- 6-8
- Easy
Ingredients
Base:
- 200g salted or plain crackers, finely crushed
- 40g (4 to 5 tbsps.) powdered biltong
- 60g (1/4 cup) Ladismith Salted Butter, melted
Filling:
- 500g cream cheese, room temperature
- 90ml (6 tbsp.) sour cream, room temperature
- 200g Ladismith Gouda or White Gouda, grated
- 2 extra-large eggs, room temperature
- 2 cloves garlic, minced or 1 tsp. garlic powder
- 1 tsp. Worcestershire sauce (or Dijon mustard)
- Salt and white pepper to taste
Toppings:
- Sautéed mushrooms, grilled cherry tomatoes, fresh figs, onion relish, thinly shaved biltong, or rocket leaves, with a drizzle of balsamic glaze.
Method
- Preheat your oven to 150°C (130°C fan). Grease and line a 20cm springform pan.
- In a mixing bowl, combine the crushed crackers, powdered biltong, and melted butter. Press the mixture firmly into the base and up the sides (about 3–4cm high). Bake for 10 minutes, then set aside to cool.
- Meanwhile, in a large bowl, beat together the cream cheese, sour cream, and Worcestershire sauce until smooth. Add the eggs one at a time, mixing gently. Fold in the grated Gouda (reserve a small handful for topping) and the garlic. Season to taste.
- Pour the mixture into the prepared base, sprinkle the remaining cheese over, and bake for 60–70 minutes, until the edges are set, but the centre still has a slight wobble.
- Switch off the oven, prop the door open, and let the cheesecake cool for 30 minutes before removing. Cool completely, then chill in the fridge until firm.
- Before serving, take the cheesecake out of the oven at least 30 minutes before. Top with your favourite toppings and serve at room temperature. Perfect as a showstopping starter, a light lunch, or part of a cheese-inspired feast.
Enjoy!