Cheesecake Filling

450g cream cheese

1/4 cup / 60ml heavy whipping cream

1/2 cup / 60g shredded cheese (a strong cheese)

1/2 tsp ground pepper and ¼ tsp freshly ground Nutmeg

2 large eggs, lightly beaten

1 cup spinach, chopped

1 tablespoon. Butter

½ cup corn (blanched for 2-3 mins in hot water

1 green/ red chilly de-seeded and finely chopped (optional)

3/4 cup / 115g cooked bacon, crumbled (optional)


  • Heat a tablespoon of butter in a pan. Add the spinach and keep stirring on medium heat until wilted. Add in corn, chilly and a pinch of salt. Let cool slightly before using.
  • Preheat oven to 160°C Gas Mark 3.
  • In a large bowl, beat cream cheese and cream until smooth.


  • Beat in cheese, nutmeg and pepper.
  • Add eggs; beat on low speed just until combined.
  • Add the cooked spinach and corn and mix well with a spoon.
  • Pour over prepared pie crust. Place pie in a large baking pan; add 1” of boiling water to larger pan.
  • Bake for about 10-15 mins.Top with prepared topping (recipe given below) and continue baking for another 40 minutes.
  • Place pie in a large baking pan; add 1” of boiling water to larger pan.
  • Bake 45-55 minutes or until center is just set and slightly wobbly.
  • Cool cheesecake on a wire rack for 1 hour. Refrigerate overnight.


  • I prefer it warm.


Crumble Topping (savoury)

7-8 Plain Crackers/ 1 cup Cheeselings (crushed to coarse crumbs)

2 heaped tsps grated cheese

2 tblspns butter melted

1 tblspn flour

Salt & Pepper

Mix all the above in a bowl with your fingers.



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