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Hathersage, Derbyshire   |   info@cowclose.farm   |   01433 659356

©2017 by Cow Close Farm Ltd

Courgette and Curd Cheese Savoury Cheesecake


Serves 8

2 cups courgette, unpeeled and coarsely grated 1 tsp fine grain sea salt 2 1/2 cups curd cheese 1/2 cup freshly shredded Parmesan cheese

2 shallots, chopped 2 cloves garlic, chopped 1/3 cup fresh dill, chopped zest of one lemon 3 large eggs, well beaten 1/2 cup goat cheese, crumbled drizzle of olive oil

Preheat oven to 160°C/325°F degrees, and place the racks the middle. Butter or oil a 7-inch springform pan. In a strainer, toss the shredded courgette with the salt and let sit for ten minutes. Then thoroughly squeeze out as much moisture as you can. Set aside.

In a medium size bowl, combine the curd cheese, Parmesan cheese, shallots, garlic, dill and lemon zest. Stir in the eggs and continue mixing until well combined. Stir in the shredded courgette. Fill the springform pan with the curd mixture and place on a baking sheet. Place in the oven and bake for an hour. If there's any moisture left on top of the cake at this point, carefully use a bit of paper towel to dab it off. Sprinkle with the goat cheese and return to the oven for another 30-40 minutes, or until the goat cheese is melted and the cake is golden brown. 

If the cake is baked and set, but the top isn't quite golden, place it under the broiler for just a minute or two to get more colour on top. Remove from the oven and let cool five minutes, then release the cake from its pan. Serve warm or at room temperature drizzled with a bit of olive oil and a few sprigs of dill.  Source - http://scrumpdillyicious.blogspot.com