This crunchy potato chip crust savory cheesecake makes a great main course for Sunday brunch or a light dinner. It’s also pretty fabulous cold in a packed lunch the next day, if you are lucky enough to have leftovers.
This month my Foodie Extravaganza group is celebrating potato chips in anticipation of National Potato Chip Day, which is March 14. Our wonderful host Karen of
Karen’s Kitchen Stories encouraged us to make a dish, sweet or savory, that includes potato chips or to make our own homemade potato chips.
I’ve adapted this recipe from a Warm Roquefort Cheesecake created by the great Delia Smith so I’ve kept “cheesecake” in the title, but I must confess that it strikes me more as a quiche than a cheesecake. The texture is light and definitely more on the eggy side. In fact, my husband came through the door after work, as it sat on the wire rack cooling and said, “Ohh, quiche for dinner.” “I know, right?” I had to reply.
Delia, Delia, Delia. Never mind. You are still one of my idols.
Potato Chip Crust Savory Cheesecake
I have made a couple of savory cheesecakes before and loved them. Both were appetizers, the first a
Shrimp Cheesecake with Herbs and Spices, the second a
Savory Zucchini Cheesecake, baked in a Bundt pan. That’s why this recipe so appealed to me. Plus, I love blue cheese.
Ingredients
For the crust:
4 oz or 115g low salt potato chips
1 oz or 25g butter, melted and cooled
For the filling:
3 large eggs
3/4 cup or 200g full fat ricotta or cottage cheese
2/3 cup or 165g fromage frais (or sub full fat plain Greek yogurt)
3 spring onions, white and green parts, finely sliced
1/4 teaspoon salt
Freshly ground black pepper
6 oz or 175g blue cheese (I used a Fourme d”Ambert AOP.)
Method
Preheat your oven to 375°F or 190°C and line the bottom of a 9 in or 23cm round tart pan with baking parchment.
Put your potato chips in a thick plastic bag and use a rolling pin to crush them. Pour the crumbed chips into a small bowl with the melted butter and mix well.
Tip the mixture into your prepared pan and use your clean hands or the back of a spoon to spread it out over the bottom and ever so slightly up the sides of the tart pan. Press it down to compact it.
N.B. If your tart pan has a removable bottom, it would be wise to set it in another larger pan before you put it in the oven.
Bake the potato chip crust in the preheated oven for about 10-15 minutes, keeping an eye on it so it doesn’t burn. You want a nice golden crust.
While that’s baking, you can get on with the filling. In a large bowl, whisk together the eggs, ricotta, fromage frais, spring onion and salt with a few good grinds of black pepper.
Don’t forget to keep checking the crust. When it is ready, remove it from the oven and set aside to cool. Turn the oven temperature down to 350°F or 180°C.
Crumble the blue cheese with a fork and fold it into the egg mixture.
Carefully pour the filling into the tart pan and sprinkle a few more grinds of black pepper to the top, if desired.
Bake for 35-40 minutes or until the outside is set and the middle is just the slightest bit jiggly. It will firm up more as it cools.
Leave to cool for about 15-20 minutes. Delia serves her savory cheesecake aka quiche with poached pears but I wanted a little crunch to go along with mine. I made a small salad of fresh pears with walnuts and dried cranberries dressed with a maple syrup vinaigrette. You can find that recipe
right here.
Delia is absolutely spot on about pears and blue cheese. They go together so nicely.
Slice and enjoy!
And make sure you check out all the other lovely potato chip recipes we have for you today. Many thanks to our host Karen of
Karen’s Kitchen Stories.
Foodie Extravaganza celebrates obscure food holidays, and we all post recipes using the same ingredient. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page
Foodie Extravaganza. We would love to have you!
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