Vegetable Cheese Cake
Fancy a delicious, cold meal / snack during summer? Nutritious, tasty and satisfying; this savory cheese cake is just the right choice. It can be baked either in an 8” pie dish or in individual tart moulds.
Ingredients for crust
- Cream cracker biscuits 75 gm
- Cumin powder ½ teaspoon
- Butter 3 tablespoons, melted
Ingredients for filling
- Olive oil or canola 1 ½ tablespoon
- Garlic 1 tablespoon, minced
- Onion ¼ cup, finely chopped
- Red capsicum ¼ cup, finely chopped
- Green capsicum ¼ cup, finely chopped
- Button mushroom 1/3 cup, chopped
- Green chillies 3 or to taste, finely chopped
- Salt ½ teaspoon
- Coriander leaves 2 tablespoon, finely chopped
- Cream cheese 200 gm (I used Britannia cream cheese)
- Eggs 2 (50 gm each)
- All-purpose flour 2 tablespoons
- Fresh cream 100 ml
- Salt and pepper to taste
To prepare the crust, crush the biscuits with a rolling pin till reduced to fine crumbs. Mix with cumin powder and melted butter. Press firmly in the base of a greased 8” pie dish or in individual tart moulds. (I used a rectangular, loose-bottomed tart mould). Chill in refrigerator, while preparing the filling.
To prepare the filling, heat the oil in a fry pan, preferably non-sick. Add minced garlic, cook stirring till aromatic. Add the onion and continue to cook till onion is light brown. Add both the capsicum, cook for 30 seconds. Add the mushrooms, green chillies and salt. Cook till the liquid from mushrooms is evaporated. Stir in the coriander leaves and remove from fire. Leave aside to cool.
Combine the cream cheese with eggs and flour and beat lightly (I use Panasonic Hand Beater) till just blended. (Do not over beat). Stir in the cream, salt and pepper. Stir in the vegetable mixture.
Preheat the oven to 160ºC. (I use Panasonic OTG). Pour the filling in the pie dish or divide it equally in the tart moulds. Bake till the mixture is set and lightly browned on top. (30-35 minutes, approx.) The baking time will vary slightly according to the size of the moulds. Avoid over baking. (When a tooth pick inserted in the middle comes out clean, it is done). Switch off the oven and leave the cheese cake in it to cool slowly for 1 hour (This will prevent it from sinking and cracking). Take it out and chill in the refrigerator.
To serve, un-mould if baked in tart tins. Cut into 6 slices if baked in a pie dish. Serve with chilli garlic sauce for any time snack. Serve with a salad and sauce for a light, cold meal.