Spinach and Chargrilled Red Capsicum Cheesecake

By Dixie Elliott

Spinach and Chargrilled Red Capsicum Cheesecake
Spinach and Chargrilled Red Capsicum Cheesecake recipe, brought to you by MiNDFOOD In Season Recipe.

Chargrilling red capsicum is easy. Put the whole capsicum on a baking tray and cook for 30 mins, then transfer to a plastic bag and when cool simply peel and remove pulp.

Serves 6

200g red capsicum, chargrilled, diced

125g water crackers, crushed

2 tbsp shredded parmesan

60g butter, melted

120g baby spinach leaves

3 eggs, lightly beaten

250g cream cheese, at room temperature

200g cottage cheese

goat’s cheese (or fetta), crumbled

salt and pepper, to taste

1 Preheat oven to 200C and prepare chargrilled red capsicum. Reduce oven temperature to 180C. Grease a deep, round 20cm springform tin and put on a baking tray. Combine the crackers and parmesan in a bowl. Add butter and stir until well combined. Press biscuit mixture into base of prepared tin with the back of a spoon. Put in the freezer for 10 minutes.

2 Put spinach in a bowl and cover with boiling water. Stand for 1 minute or until wilted. Drain and rinse under cold water. Squeeze as much liquid from spinach as possible with your hands. Roughly chop.

3 Put eggs, cheeses, salt and pepper into a food processor and process for 
1–2 minutes or until smooth. Pour cheese mixture into a bowl. Add spinach and capsicum. Gently stir until combined.

4 Pour mixture over biscuit base and smooth top. Bake for 45–50 minutes or until set. Stand for 10 minutes before releasing tin. Cut into wedges and serve.


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