Savoury cheesecake

Serves 4

This is such an easy recipe and it’s as light as a feather. You can also change the ingredients to reflect the seasons. In spring, I sometimes use shredded leek and black olives mixed with garlic and olive oil; in the summer months, I top the cheesecake with a tomato or mango salsa.

Preparation time: 15 minutes
Cooking time: 10 minutes

What do you need?

2 medium slices Brace’s white bread
150g very low-fat cream cheese
50g low-fat Greek yoghurt
1 tablespoon white wine
1 small garlic clove, peeled
¼ teaspoon chopped chilli
2 tablespoons chopped mixed herbs such as chives, parsley and coriander
1 medium cooked beetroot
Olive oil for drizzling

Let's make it

Preheat the oven to gas mark 4, 180c, 350f.
Using a small pastry cutter, cut out two circles from each slice of bread, place in the oven and bake until crisp. Leave to cool.

Meanwhile, make the cheesecake mixture. Take the cream cheese, yoghurt, wine, garlic, chilli, one tablespoon of the mixed herbs and mix together.

Cut the beetroot into thin slices, stack on top of each other and cut into thin strips; now slice across these strips to form small cubes.

To assemble, use the pastry cutter as a mould and put in the centre of the serving dish. Place a bread circle inside to form the base.

Fill to the top with the cheesecake mixture and smooth over the top with a knife.

To remove the mould, run a knife around the inside of the cutter, easing it off.

Repeat the process to make the three remaining cheesecakes.
Finish the tops with the remaining herbs.
Garnish with little piles of the diced beetroot and drizzle with olive oil