Saturday 4 August 2007

hot silverbeet cheesecake

This is one of the most delicious recipes ever. I’m not exaggerating.

The concept is a bit strange, but if you consider it’s almost like a quiche it suddenly doesn’t seem that weird at all.

The recipe follows the basic sweet cheesecake idea, but uses fetta cheese and silverbeet to flavour it rather than fruit or chocolate. It’s also served hot rather than cold.

Usually I cook the cheesecake in a springform cake tin, but last time I baked the mixture in muffin trays to create individual serves. This was perfect for the occasion: a brunch buffet where we also served
khabeesa (Omani semolina porridge),
breakfast crumbles and
asparagus & gruyere tart

For this cheesecake recipe, I choose to use silverbeet (Swiss chard) since it’s quite strong in flavour and can compete with the cream cheese and feta, although spinach would be an obvious substitute.

As I said the outcome is similar to a quiche, but so much better because it takes on a rich, sour creaminess from the cream cheese.

After making this I have been inspired to try other variations and am coming up with a recipe for a hot dessert cheesecake too.

Silverbeet Cheesecake
Anna’s adaptation of a recipe from the Australian Women’s Weekly ‘Great Vegetarian Food’. Makes about 16 small cakes or a large cake to feed 6 as a main.
1 cup (100g) finely crushed cheese biscuit crumbs
60g butter
600g silverbeet (Swiss chard)
1 medium brown onion, finely chopped
1 large garlic clove, crushed
250g cream cheese
250g sour cream
250g feta
4 eggs
¼ cup grated parmigiano or pecorino cheese
1. Preheat oven to 160’C.
2. To make base, melt butter and mix well with biscuit crumbs. Press mixture firmly into a 20cm springform cake tin and refrigerate 30 minutes.
3. Steam silverbeet until limp. Squeeze out excess water. Chop coarsely.
4. Sauté onion and garlic in a frying pan until soft, being careful not to brown.
5. In a food processor, blend silverbeet, onion, garlic and feta until smooth. Add cream cheese and blend until smooth. Repeat with sour cream and then eggs.
6. Place cake tin on oven tray (it may leak a little during cooking) and pour filling over biscuit base. Bake for 1 hour or until set and top has browned.
7. Remove from oven and sprinkle parmigiano over the top.
8. Sit cake 10 minutes before serving still warm.
Note: Can be made the day ahead and stored, covered, in fridge. Reheat, covered with foil, for approx. 20-30 minutes.

Since I have already covered the nutritional properties of silverbeet when I posted my silverbeet and feta pie recipe, I won't wax lyrical again.

What I will say again is that I love baby spinach in salads, but I prefer silverbeet in cooked form. I feel like I can actually taste the mineral richness and all those vitamins doing me good.

If you do decide to give this cheesecake a try, let me know how you like the flavour!

Weekend Herb Blogging is being hosted by Kalyn herself so visit the Kitchen for the round-up.



  1. Wonderful recipe, I love Swiss chard

    Could you tell me a couple of things? What kind of cheese biscuit did you use?

    And also - when you made them in individual portions, did you still have to bake for 1 full hour?

    Thank you

    (I love your blog...)

  2. thanks sally! for the biscuit i used cheese flavoured crackers. you could use cracked pepper or any kind of savoury biscuit/cracker.

    for the baking, i think i reduced the time by ten minutes or so. i'd go for 30 minutes and then just keep an eye on it.

  3. Anna, this sounds just fantastic. I'm not much of a sweets eater, but this type of rich, savory treat is my absolute weakness. If I had one, I'd have a hard time stopping!

    BTW, I agree with you completely about cooked spinach vs. chard. I love spinach salad, but I think cooked spinach is a bit boring, especially compared to chard. For some reason I didn't plant it this year, never got around to it! And it grows just like a weed.

  4. That sounds wonderful! I hope to give it a try very soon!

  5. Love the recipe and also the name silverbeet: I had never heard it before. We call it bieta in Italy.

  6. So we both did similar cakes, it´s just funny!! :) Will try yours!!

  7. I have been searching for a Hot Melted Cheesecake with crushed pistacchio nuts everywhere - it is truly the best dessert I have ever tried. Can somebody please help me? Jan.


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