3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Savoury Chicken Cheesecake with a Hashbrown Crust


Print:
4

Ingredients

8 portion(s)

Crust

  • 8 hashbrowns, thawed
  • 1 egg
  • 50 g Butter

Cheesecake

  • 100 g grated cheese
  • 2 chicken breast, cooked and shredded
  • 2 cloves garlic
  • 1 leek, roughly chopped
  • 30 g olive oil, or butter
  • 250 g Philly Cream Cheese
  • 200 g sour cream
  • 4 eggs
  • 200 g cherry tomatoes/semi-dried tomatoes
  • 1 tbsp stock paste concentrate, vegetable or chicken
5

Recipe's preparation

    Crust
  1. 1. Preheat oven to 200 deg and prepare a cheesecake tin with baking paper, and grease with butter or spray oil.

    2. Add hashbrowns, egg and butter to TMClosed lid and chop/mix - 10 seconds/speed 5.

    3. Use a metal spoon to spread mixture into tin, base and sides.

    4. Cook in oven for 15 min - whilst preparing the filling.

     

  2. Cheesecake filling
  3. 1. Grate cheese if you haven't already - 4 seconds/speed 7. Set aside.

    2. Shred cooked chicken breast if you haven't already - Counter-clockwise operation 4 seconds/speed 4. Set aside with cheese.

    3. Place garlic into TMClosed lid and chop - 3 seconds/speed 6.

    4. Add leek and butter/oil. Chop - 3 seconds/speed 5.

    5. Saute - Varoma/4 minutes/speed 2.

    6. Set aside with chicken and cheese. Clean and dry bowl, and allow to cool a little.

    7. Add philly cheese to TMClosed lid and beat - 15 seconds/speed 5. Scrape sides.

    8. Add sour cream and combine - 5 seconds/speed 5. Scrape sides.

    9. Add eggs and beat - 5 seconds/speed 5. Scrape and repeat.

    10. Add chicken, cheese, leek mixture, tomatoes and stock, and mix - Counter-clockwise operation 5 seconds/speed 4.

    11. Take tin with hashbrown crust, out of the oven and pour filling in. 

    12. Bake - 30-40 min at 180 deg or until golden brown and cooked throughout.

     

10

Accessories you need

11

Tip

This recipe is gluten free provided your hashbrown's don't contain gluten. Check labels or make your own.

If there is left over filling, I like to pour into silicone cupcake moulds which make them great for lunchboxes.

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Comments

Add a comment
  • Great recipe - everyone loved

    Submitted by cass-r on 4. March 2015 - 10:09.

    Great recipe - everyone loved it!  Sort of thing you could add different veges to instead of the tomatoes if you had some leftovers in the fridge (diced pumpkin etc...)  Will definitely be making this again!!

    Login or register to post comments