Ingredients

1 beetroot, thinly sliced

Vegetable oil, for deep frying

Dill sprigs, to garnish

Parmesan & pepper sable base

115g parmesan

150g plain flour

1 tsp ground black pepper

90g cold butter, chopped

Cheesecake filling

200g Danish feta

100g cream cheese

3 large eggs, at room temperature

200g cooked beetroot, puréed

Finely grated zest of ½ lemon

1 tbs lemon juice

1 tbs chopped dill

Onion chutney

1 tbs olive oil

2 large onions, thinly sliced

1 garlic clove, crushed

2 tbs brown sugar

2 tbs balsamic vinegar

Method

Lightly grease a 20cm round springform cake pan. Line base with baking paper.

To make the base, place the parmesan in a processor. Process until finely chopped. Add flour and pepper. Process to combine. Add butter and process until a dough just forms. Tur

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