Brie and Chive Cheesecake Topped With Figs
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 1 hour
The cheesecake is best made the day before serving
- 225g/8ozs. Jatz or Ritz crackers (or your favourite savoury cracker)
- 115g/1 stick butter, melted
- 4x Woolworths Select Spring Onion & Chive Cream Cheese 200g, room temperature
- 1x Woolworths Triple Cream Brie 125g, room temperature
- 1/2 cup grated parmesan cheese
- 5 eggs
- Black pepper
- 6 fresh figs, quartered
- Honey to drizzle (optional)
Step 1 - Preheat oven to 140C/284F. Process the crackers until very fine in texture. Empty into a bowl and mix with the melted butter. Line a 20cm/8inch springform tin on the base and sides and press the mixture into the base and sides. Freeze until needed.
Step 2 - Blend the cheeses together until smooth. Add the eggs and blend until just combined and then spoon into the prepared tin. Grind some black pepper on top. Bake in the oven for 1 hour or until the centre is set. You don't need a water bath for this. When it is cooked, turn the oven off and let it cool slowly in the oven.
Step 3 - Decorate with figs, rosemary and honey.