Keogh’s Savoury Cheesecake


  • Preheat the oven to 220oC/gas mark 7. Mix the Keogh’s Crispy Bits with the melted butter and use them to line the base and sides of the tins. Place the tins on a baking tray.
  • In a medium bowl, whisk the cream cheese until smooth. Whisk in the sour cream followed by the eggs one at a time. Finally whisk in the flour, cayenne and a little salt and pepper then fold in the chopped chives.
  • Pour the mixture into the prepared tins and put in the oven, reducing the heat to 120oC/gas mark ½ after 5 minutes baking for 10 minutes. Turn the oven off and, with the cheesecakes still in the oven, leave the door ajar. When cool remove from the tins and serve with a dollop of sour cream and a sprinkling of chives. Delicious served with a salad.
  • *If using a 25cm/10” tin, cook for 10 minutes at 220oC/gas mark 7 then reduce to 120oC/gas mark ½ for 20 minutes. Cool in the oven as before.


  • 80g/2 packs of Keogh’s Crispy Bits
  • 25g of butter, melted
  • 450g cream cheese
  • 80g sour cream
  • 3 eggs
  • 2 tablespoons of chopped chives
  • 20g plain flour
  • ¼ teaspoon of cayenne pepper
  • Salt and pepper
  • Sour cream and chives to garnish
  • 2 x 15cm/6” springform tins or 20cm/10” tin