Layered Salad Cheesecake


serves 10 - 12
1 stick (8 Tbsp)100 g butter or margarine
175 g water biscuits, finely crushed
50 g Parmesan cheese, grated
freshly ground black pepper

for the filling

450 g full fat soft cheese
4 eggs, separated
75 g Parmesan cheese, grated
2/3 cup (150 ml) 1/4 pt double or whipping cream
2/3 cup (150 ml) 1/4 pt mayonnaise salt
freshly ground black pepper
30 g powdered gelatine
8 tbsps water
1 large red pepper, cored, seeded and cut into thin strips or finely chopped
1/3 large cucumber, thinly sliced
100 g sliced salami, cut into strips


1. Melt the butter or margarine in a saucepan over a gentle heat and stir in the water biscuit crumbs with the cheese and salt and pepper to taste.

2. Press evenly over the bottom of a greased loose-bottomed 25-30 cm/10-12 inch round cake tin. Chill while you make the filling.

3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, Parmesan cheese, cream, mayonnaise and salt and pepper to taste.

4. Put the gelatine and water into a small heatproof bowl over a saucepan of hot water and stir until the gelatine has dissolved.

5. Beat the gelatine into the cheese mixture. Leave on one side until the mixture is on the point of setting.

6. Whisk the egg whites until stiff and fold lightly but thoroughly into the cheese mixture.

7. Spoon one-quarter of the cheese mixture into the prepared tin and smooth it level. Top with the red pepper.

8. Add another quarter of the cheese mixture in a thin even layer, and top with the sliced cucumber.

9. Add a further quarter of the cheese mixture and top with the strips of salami.

10. Finally add the remaining cheese mixture in a thin even layer. Chill for 3-4 hours or until the filling is set.

11. Ease the sides of the tin carefully away from the cheesecake and lift the set cheesecake out on the tin base.

12. If you wish to decorate the cheesecake, top with cornets of salami filled with more cheese, and curls of spring onion.

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