Double Potato and Chicken Cheesecake |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This is a delicious way to use up your cold chicken and mashed potatoes from last nights dinner. Based on a Womens Weekly recipe. Ingredients:
1 (200 g) packet lightly salted potato crisps, finely crushed |
40 g butter |
1 tablespoon chopped fresh parsley |
2 tablespoons grated romano cheese |
1 cup cold mashed potatoes |
1/3 cup sour cream |
1 (250 g) packet cream cheese, chopped |
3 eggs |
2/3 cup chopped cooked chicken |
8 pitted black olives, sliced |
1/2 cup grated romano cheese |
3 spring onions, chopped |
1/4 cup drained chopped sun-dried tomato |
Directions:
1. Grease 20cm springform tin; cover base with baking paper.
2. Combine crisps, butter, parsley & cheese in bowl; mix well.
3. Press mixture evenly over base of prepared tin, top with filling; smooth top.
4. Bake in moderate oven 350-375°F about 1 hour or until cheesecake is browned and firm.
5. Stand 10 minutes before removing from tin; serve warm or cold.
6. FILLING: Beat potato, cream, cream cheese and eggs in medium bowl with electric mixer until smooth.
7. Stir in remaining ingredients.
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