Asparagus and Parmesan cheesecake recipe

  • Serves 6
  • 20mins to prepare, 20mins to set and 60mins to cook
  • 215 calories / serving
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182358 HERO

Preheat the oven to 160°C.

Combine the crushed crackers and butter in a food processor, pulsing until you have a mixture that resembles wet sand. Press the mixture into 6 mini loaf tins measuring roughly 9cm x 7cm x 4cm and chill in the fridge until set.

Beat together the cream cheese, eggs and seasoning in a large mixing bowl until smooth. Fold in the grated Parmesan until incorporated. Distribute evenly on top of the cracker bases then sit the asparagus in rows in the mixture.

Place the loaf tins on a baking tray and bake in the oven for 40-50 minutes until just set. Remove and allow to cool on a wire rack. Use a sharp knife to help turn out the cheesecakes, then chill until ready to serve. Serve on slate plates.

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  • Ingredients

  • 30g butter melted
  • 100g Ryvita crackers, finely crushed
  • 250g low-fat cream cheese
  • 2 medium eggs
  • 125g (4oz) asparagus tips
  • 75g Parmesan, finely grated
  • salt
  • pepper
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  • Energy 896kj 215kcal 11%
  • Fat 15g 21%
  • Saturates 8.7g 44%
  • Sugars 1g 1%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 11.7g Protein 8.8g Fibre 0.5g

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