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Digital Subscriptions > Delicious Magazine > August 2016 > SAVOURY CHEESECAKE

SAVOURY CHEESECAKE

This makes a wonderful cheese course with a difference, or a light starter with dressed leaves

This makes a wonderful cheese course with a difference, or a light starter with dressed leaves

Red onion and thyme cheesecake

SERVES 12. HANDS-ON TIME 30 MIN, PLUS CHILLING AND OVERNIGHT SETTING

HOW WE DID IT

We reduced the fat and cals by using fat-free yogurt instead of double cream, and gelatine rather than eggs to set the filling.

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About Delicious Magazine

The August issue of delicious. is bursting with summer goodness: find three beautiful burgers (one’s vegetarian), a dreamy menu from Provence, the best tomato recipes, favourite seaside dishes re-invented and the hottest (and coolest) puds. Dan Doherty tries out his brunch recipes, Francesco Mazzei and José Pizarro create a feast with their chef friends and Meera Sodha cooks lighter vegetarian meals. We’ve also squeezed in Allan Pickett’s duck rillettes, an array of speedy midweek meals and much more…
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