Smoked Chicken & Sundried Tomato Cheesecake

Smoked Chicken & Sundried Tomato Cheesecake
25 Mins
Prep time
50 Mins
Cooking time
Serves 12

What you need

  • 250g packet savoury cheese biscuits, crushed
  • 90g butter, melted
  • 20g butter, extra
  • 2 large leeks, washed well, sliced
  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 1¼ cups sour cream
  • 5 eggs
  • 200g smoked chicken breast, roughly chopped
  • 1 cup semi sundried tomatoes, roughly chopped
  • 1 cup grated tasty cheese
  • 1 tablespoon chopped oregano
  • salt and pepper, to taste
  • Green salad, to serve

How to make it

  • COMBINE biscuit crumbs and butter and press into the base of lined and greased 23cm (9") springform pan. Chill.
  • HEAT extra butter in a non-stick frying pan and saute leeks until softened. Cool.
  • BEAT PHILLY using an electric mixer until smooth. Beat in the sour cream then the eggs, one at a time, until well combined. Stir in the leek, chicken, tomatoes, cheese, oregano and seasonings.
  • POUR mixture into prepared base and bake at 160°C for 45-50 minutes until just set. Cool slightly in oven with door ajar before removing from pan. Serve sliced, warm or cold with a green salad.