Savoury Cheesecake with Leeks
This is my own recipe for Hanukkah. It is a mildly salty (as opposed to a sweet) cheesecake. It can be served with any winter vegetables and is delicious hot or cold. Check to see if the cottage cheese is salted or not - if it is do not add any more.
Ingredients for 4 people
Base
4 oz (115 g) oats
1 oz (30 g) sunflower seeds
a pinch of garlic powder
2 oz (50 g) melted butter
Top
A beaten egg
10 oz (280 g) chopped leeks
1 crushed garlic clove
1¼ lb (550 g) cottage cheese
pepper to season
1 oz (30 g) grated cheddar
Lightly grease a baking dish 8 in by 6 in (21 cm by 16 cm). Mix the base ingredients together and then press down into the bottom of the dish. Pre-heat the oven to 180 °C (350 °F, gas mark 4) and bake in the oven while you make the topping.
Sweat the leeks and garlic lightly in a pan, remove from the heat and mix in the cheese and pepper. Beat the eggs in a large bowl and gently fold in the mixed ingredients. Meanwhile, remove base from the oven and allow to cool just slightly. Place the topping onto the base, sprinkle the grated cheese on the very top and bake for about 50 minutes or until the cake is set and the top is melted and golden.

Further recipes and ideas for festivals can be found in the popular paperback: A Feast of Seasons