How to Make Feta Cheesecake

Ingredients

• 4 slices of gluten-free white bread, slightly stale, cubed
• 2 oz (55 g) Parmesan, finely grated
• 2½ tbsp butter, melted
• 8 oz (225 g) feta, crumbled
• 8 oz (240 g) cottage cheese
• 6 oz (180 g) plain yoghurt
• 2 spring onions, finely chopped
• ½ lemon juice
• a small bunch of chives, snipped
• 1¾ fl oz (50 ml) water
• 2 tsp powdered gelatine
• 2 large free-range egg whites, at room temperature
• salt and freshly ground black pepper

• 4 spring onions, green tops only, peeled

1. Preheat the oven to 190°C/Gas Mark 5.
2. Pulse the bread in a food processor until you have even breadcrumbs. Add the Parmesan and melted butter, and pulse again a few times to combine.
3. Press the mixture into the base of a 20 cm (8 in) spring form cake tin lined with grease proof paper. Bake until golden, about 15 minutes. Remove from the oven and set aside.
4. Combine the feta, cottage cheese and yogurt in a clean food processor. Blend on high until smooth.
5. Scrape the mixture into a mixing bowl and stir through the spring onions, chives and some salt and pepper to taste.
6. Combine the lemon juice with the water in a small bowl. Sprinkle over the gelatine, stir briefly and leave to bloom to one side, about 10 minutes.
7. Whisk the egg whites to soft peaks with a pinch of salt in a clean, oil-free mixing bowl.
8. Warm the gelatine and lemon juice mixture in a small saucepan set over a medium heat, stirring until the gelatine has dissolved.
9. Add the gelatine mixture to the cheese mixture and beat thoroughly with an electric whisk until thoroughly incorporated.
10. Add the gelatine mixture to the cheese mixture and beat thoroughly with an electric whisk until thoroughly incorporated.
11. To serve, turn out the cheesecake from its tin. Cut into slices with a damp, sharp knife and serve with a garnish of peeled spring onions on top.