Ingredients
Base
| 1 oz. | butter | | 2 oz. | fresh breadcrumbs | | 1 oz. | Parmesan, grated |
Filling
| 1 tbsp. | oil | | 1 | sm. red onion, finely diced | | 1/4 | red and yellow pepper, finely diced | | 2 tsp. | capers, drained | | 2 | lg. eggs | | 2 tbsp. | double cream | | 1 oz. | Parmesan cheese | | 6 oz. | prawns | | 8 oz. | crabmeat, fresh or | | tinned | | 6 oz. | cream cheese | | Salt and pepper |
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Instructions
Crust:
Melt the butter, add the breadcrumbs and Parmesan. Press the mixture into a 20-cm. (8-inch) tin and leave in the refrigerator while you make the filling.
Filling:
Fry the onion and peppers in the oil until they start to soften. Add the capers and set to one side. Whisk the eggs, cream and cream cheese together until they start to thicken. Mix with the onion, pepper and capers. Stir in the Parmesan and season to taste, add the crab and prawns and mix well. Pour over the crust and bake for approximately 1 hour at 180°C / 350°F. The cheesecake should just be set and golden brown. Serve warm or cold with salad leaves.
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