200gSalted Cookies(Saltines/TUC etc) crushed finely ( 7 oz )
1 ½cupsCheddar Cheesefinely grated
⅓cupUnsalted Buttermelted
FILLING:
1TBOlive Oil
3Spring Onionschopped
1SmallRed Bell Pepperchopped
4BabyZucchinigrated ( Baby Zucchini = each about 2-3 inches long )
250gCream Cheeseplain, softened ( 8 oz )
1Extra-LargeEgg
¼cupBasil Pesto
2TBMilk
1TBFlour
½cupFeta Cheesecrumbled
Salt and Black Pepperto taste
TO GARNISH (optional):
ExtraChopped Spring Onion Greens
Instructions
Pre-heat the oven to 220 deg C (440 deg F) – spray a 20cm ( 8 inch ) pie dish with cooking oil
Combine the Salted Cookies, Cheddar and Butter – press into the prepared pie dish
FILLING:
Heat the Olive Oil in a medium saucepan – saute the Spring Onions and Red Bell Pepper until just soft – stir in the Zucchini and fry another minute – remove from heat
Beat together the Cream Cheese, Egg, Pesto and Milk – add the Flour and mix until well combined – pour mixture onto the crust
Sprinkle over the Feta Cheese and bake 20 minutes – lower the oven heat to 160 deg C ( 320 deg F ) – bake a further 30 – 35 minutes or until the Cheesecake has set
Notes
Place a piece of aluminum foil over the Cheesecake before baking to prevent the edges burning
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.