BASE
25 g Butter; (1oz)
55 g Fresh breadcrumbs; (2oz)
25 g Parmesan; grated (1oz)
FILLING
1 tb Oil
1 sm Red onion; finely diced
1/4 Red and yellow pepper;
-finely diced
2 ts Capers; drained
2 Eggs; large
2 tb Double cream
25 g Parmesan cheese; (1oz)
170 g Prawns; (6oz)
225 g Crabmeat; fresh or tinned
; (8oz)
175 g Cream cheese; (6oz)
Salt and pepper
To make the crust melt the butter, add the breadcrumbs and Parmesan.
Press the mixture into a 20cm (8 inch) tin and leave in the fridge
while you make the filling.
Fry the onion and peppers in the oil until they start to soften. Add
the capers and set to one side.
Whisk the eggs, cream and cream cheese together until they start to
thicken. Mix with the onion, pepper and capers. Stir in the Parmesan
and season to taste, add the crab and prawns and mix well. Pour over
the crust and bake for approx 1 hour at 180?C/350?F/gas mark 4.
The cheesecake should just be set and golden brown. Serve warm or
cold with salad leaves.
Yields
1 servings
