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Savoury spinach cheesecake with homemade tomato sauce

Serves   10
Prep time: 15 mins
Cooking time: 1 hour 15 mins

"Who would ever believe that a savoury cheesecake could be as good, if not better, than a sweet one. Originally from South Africa, but this is truly an "International Recipe" to be enjoyed by all people!"





  • 100ml melted butter
  • 250g Jatz (savoury) biscuits (1 packet), crushed
  • 1 bag 350g frozen spinach, steamed and drained
  • 200g-250g bacon bits
  • 1 Medium onion finely chopped
  • 250g container light cream cheese
  • 350ml sour cream
  • 4 extra large eggs lightly beaten
  • 125g feta cheese, crumbled
  • Grated parmesan cheese
  • Tomato sauce:
  • 15ml cooking oil
  • 2 large onions finely chopped
  • 3 cloves of garlic, crushed
  • 125ml tomato puree/paste
  • 125ml chutney
  • 5ml Dijon mustard
  • 10ml Worcester sauce
  • 80ml sweet sherry
  • 80ml water
  • 5ml vinegar


    1. Preheat oven to 150 degrees.
    2. Grease 20cm loose bottomed cake tin with butter or non stick spray.
    3. Mix melted butter and crushed biscuits.
    4. Press firmly into tin and place in fridge.
    5. Squeeze all excess liquid out of steamed spinach.
    6. Fry bacon until lightly cooked.
    7. Add onion and fry until soft and fragrant.
    8. Beat together cream cheese, sour cream and eggs.
    9. Add the bacon and onion mix, spinach and feta and mix together well.
    10. Remove crust from the fridge and pour spinach mixture over the crust.
    11. Bake for 1 hour and 15 minutes until golden brown.
    12. Sprinkle with parmesan cheese.
    13. Serve warm, room temperature or cold with home made tomato sauce.

Tomato sauce

  1. Heat oil and saute onions and garlic until soft and fragrant. 
  2. Add all remaining sauce ingredients and bring to the boil. Simmer for 10 minutes. 

For non bacon lovers try substituting bacon with 25g tinned salmon or tuna