Red pepper and basil cheesecake #2

Calories per serving 225.


serves 6.
100 g (3 1/2 oz) plain white flour plus 2 teaspoons for rolling
1 tablespoon cornflour
50 g (1 3/4 oz) polyunsaturated margarine
a pinch of salt

for the filling

3 red peppers, de-seeded and halved
350 g (12 oz) low fat plain cottage cheese
2 eggs
2 tablespoons torn fresh basil
salt and freshly ground black pepper


1. To make the pastry, mix the flour and cornflour together in a bowl. Rub in the margarine with your fingertips, until the mixture resembles fine breadcrumbs. Add the salt and then stir in enough cold water to make a soft dough.

2. Preheat the oven to Gas Mark 5/l90°C/fan oven I70°C. On a lightly floured surface, roll out the pastry so it is big enough to line the base and sides of a 20 cm (8 inch) fluted loose bottomed flan tin.

3. Lift the pastry into the tin and prick the base with a fork. Line with non stick baking parchment and baking beans. Bake blind for 10 minutes. Remove the paper and the beans, and return the pastry to the oven for 10 minutes.

4. Meanwhile, grill the peppers under a high heat, skin side up, until the skins blacken and blisterTransfer the peppers to a polythene bag and seal. When they are cool enough to handle, peel off the skins and roughly chop the flesh.

5. Place the peppers, cottage cheese, eggs, basil and seasoning in a food processor and blend until smooth. Remove the pastry flan case from the oven and spoon in the pepper filling.

6. Return the flan to the oven for 20 minutes, until the filling has set and is firm to the touch. Allow to cool for 10 minutes before slicing into wedges to serve.

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