Pigs in blankets cheesecake-using Christmas leftovers.

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I’m always looking for ways to use up any leftovers in an inventive way and no time is more challenging for me than at Christmas!

Don’t get me wrong, I do love my husbands bubble and squeak breakfast very much indeed, but sometimes its good to try something completely different to suprise my family.

We tend to have an abundance of pigs in blankets left over at Christmas, which is odd as they are delicious! so I have based my savoury cheesecake around these and the other leftovers that are common in my house.

In the summer I made a lot of jars of chilli jam from all the tomatoes we grew so I am elevating my dish using this spicy jam on the top but you can equally use any spicy jam or a chutney or leave it without.

Ingredients:

Base:

100g oats, toasted

200g unsalted butter melted

100g plain flour

1 tbsp fresh basil or 1tsp dried

80g mature cheddar cheese

1/2 tsp cayenne pepper

a pinch of salt and pepper to taste

Filling:

left over stuffing (optional)

cooked pigs in blankets, sliced (I used 10)

chopped cooked chestnuts (I used 10)

sliced, cooked brussels sprouts-if using frozen sprouts, defrost, slice and squeeze out as much water as you can by wrapping in a clean tea towel and squeezing (I used 10 button sprouts)

200g cream cheese

50ml double cream

3 large eggs

200g grated mozzarella cheese

4 spring onions

1 tbsp chopped fresh sage or 1 tsp dried

a pinch of salt and pepper to taste

Topping (optional):

2 tbsp chilli jam or a chutney of your choice

cooked pigs in blankets

Method:

Preheat the oven 350 degrees F/Gas 4

Grease an 8″ loose based cake tin.

Add the melted butter to the toasted oats and mix well. Cool.

Place the remaining base ingredients in a bowl and mix together. Add the cooled oat mixture and mix well until it just starts to hold together. Add a little water if necessary.

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Press down well into the base of the greased tin and chill in the refrigerator for 30 minutes until firm.

Cook in the middle of the preheated oven for 10-20 minutes or until just starting to brown.

Meanwhile place the cream cheese and cream into a bowl and beat together gently until smooth.

Add the eggs a little at a time and beat slowly until they are all mixed in.

Gently mix in the grated cheese, spring onion, sage and salt and pepper (if using).

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Carefully fold in the sliced pigs in blankets so that the bacon remains attached as much as possible. Add the brussels sprouts, chestnuts and any other leftovers you are using.

Place the stuffing (if using) thinly on top of the cooked base.

Pour the filling mixture on top of the base and bake on the middle to lower shelf for 25-45 minutes until set.

Remove from the oven and place the tin on a cake rake to cool.

Refrigerate once cold. It is now ready to serve or can be kept in the refrigerator until the next day.

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If you want to elevate it to another level, spread the top thinly with a layer of chilli jam or a chutney and top with more pigs in blankets. I used my home made chilli jam.

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I served mine with a simple jacket potato and an indulgent broccoli and cauliflower cheese.

This savoury cheesecake would be lovely for a Boxing day buffet.

Please let me know if you give it a try.

 

2 thoughts on “Pigs in blankets cheesecake-using Christmas leftovers.

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