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PrintCHICKEN CHEESECAKE WITH POTATO
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- rease 20 cm spring form tin, cover base with baking paper. Combine crisps, butter, parsley and cheese in bowl; mix well.
- Press mixture evenly over base of prepared tin, top with filling; smooth top.
- Bake in moderate oven about 1 hour or until cheesecake is browned and firm.
- Stand 10 minutes before removing from tin; serve warm or cold.
Filling:
- Beat potato, cream, cream cheese and eggs in medium bowl with electric mixer until smooth. Stir in remaining ingredients.
INGREDIENTS
- 200 grams lightly salted potato crisps, finely crushed
- 50 grams butter, melted
- 1 tablespoon chopped fresh parsley
- 2 tablespoons grated romano cheese
Filling
- 300 gram cold mashed potato
- 100 ml sour cream
- 250 grams cream cheese, chopped
- 3 eggs
- 100 grams chopped cooked chicken
- 8 seedless black olives, sliced
- 50 grams grated romano cheese
- 3 green shallots, chopped
- 50 grams drained chopped sun-dried tomatoes
4 comments for “Chicken Cheesecake with Potato”
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