Baby Marrow “Cheese Cake”
Baby Marrow Cheesecake
200g Savoury biscuits of your choice (TUC Biscuits work well)
160g Cheddar Cheese, grated
80ml Butter, melted
15ml Olive Oil
3-4 Spring Onions, chopped
1 Tomato, diced
3-4 Baby Marrows, coarsely grated
460g Plain cream cheese
125ml basil pesto
2 Tbsp Flour
Mix finely crushed savoury biscuits with grated cheese, add melted butter and blend well.
Press into a 20cm greased spring form tin pushing the crumbs slightly up the edge.
In a frying pan heat olive oil and gently fry chopped spring onion and tomato until soft.
Add grated baby marrows and cook for 1 minute. In a bowl beat together cream cheese, eggs, basil pesto and milk.
Sift the flour over the mixture then gently stir in until well blended.
Add the grated baby marrow and mix through. Season to taste with ground black pepper and salt.
Spoon the mixture into the crumb base and spread evenly over the pan.
Crumble feta over the top then bake at 160 degrees for 45 minutes.
Cool slightly then turn onto a serving board or plate and serve with green salad of choice.