• Partnered with
  • Serves 8
  • 60 mins cook

Silverbeet cheesecake

Silverbeet cheesecake

Nici's silverbeet cheesecake is ideal for a luncheon served with salad and a lovely loaf of bread. It will serve 6 or 8 easily as it is quite rich yet incredible very delicious!



  • 30 g butter, melted
  • 1/2 cup cracker biscuits, crushed
  • 1/4 cup Parmesan cheese, grated


  • 1 bunch silverbeet or spinach
  • 1 onion, finely diced
  • 1 tbsp butter
  • 125 g cream cheese
  • 75 g feta cheese
  • 150 g sour cream
  • 2 eggs, lightly beaten
  • 1/2 tsp sea salt, plus ¼ tsp cracked black pepper
  • Parmesan cheese, to garnish


  1. Preheat oven to 150°C.
  2. For the base, mix the ingredients together and press into a 20cm loose-bottomed tin, then chill.
  3. Cook the silverbeet until just tender. Drain really well and chop.
  4. Lightly fry the onion in butter until soft, but not coloured.
  5. In a food processor, beat the cheeses together until smooth, then add sour cream and eggs. Season and continue beating until smooth.
  6. Stir in the well drained and chopped silverbeet and onion, combining well. Scrape into the chilled base and cook in a slow oven for about 1 hour or until it’s firm and just past the wobbly stage. Remove from the oven and sprinkle a little more Parmesan cheese over the top. Let stand for about 15 minutes before serving.
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