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!

By Nici Wickes
  • 1 hr cooking
  • Serves 8
  • Print


  • 30 gram butter, melted
  • 1/2 cup cracker biscuits, crushed
  • 1/4 cup Parmesan cheese, grated
  • 1 bunch silverbeet or spinach
  • 1 onion, finely diced
  • 1 tablespoon butter
  • 125 gram cream cheese
  • 75 gram feta cheese
  • 150 gram sour cream
  • 2 eggs, lightly beaten
  • 1/2 teaspoon 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.


  • Nici often double this recipe should she have more people for lunch or to eat cold for leftovers. - This recipe is quite forgiving and ½ cup grated courgette or blanched chopped broccoli can be added if you'd like to add more greens.

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