This is my take on a firm favourite that I often munch on at a cute boutique restaurant & Coffee shop in Blouberg (Cape Town) called 'Petit Fours' .
I have a savoury tooth of note and so this little heap of happiness is less like a cheescake ... and more like a 'glorified' quiche ... either way it is yummy!

I am so sad however that my final image did not do it justice, forgive me whilst I am still learning ....


Preparation & Cooking time : 50 minutes
Serves : 4

Difficulty : 5/10

You will need:
For the Savoury Chicken Cheese Cake :
2 Small Oven Roasted Chicken Breasts - (shredded)
1.5 Cups Grated Mature Cheddar Cheese - (grated)
100ml Double Cream
6 X-Large Eggs
Salt & Pepper to taste

For the Base/Crust :
1 Packet Savoury Cheese Biscuits -  crumbled
100gr Butter

For the Mushroom Sauce :
1 Punnet Mushrooms - chopped into chunks
1 Pinch Mixed Herbs
175ml Double Cream
1 Tbsp corn flour dissolved in a little warm water
1 Tbsp butter - for sauteeing

Preheat oven to 180'c

For the Base/Crust :
In a bowl crush all the biscuits until fine , rub in the butter until all are combined and mould into the base of four ramekins.
Place the ramekins in the oven whilst prepaing the filling to blind bake a little.

For the Savoury Chicken Cheesecake Filling :
Keep a small heap of grated cheddar to one side and thereafter, in a glass bowl add all the ingredients and mix together well.

Remove the ramekins from the oven and spoon this chicken mixture over the biscuit base , sprinkle each ramekin with a little cheese as pictured below ...

Bake at 180'c for 30 - 40 mins ( always test with a knife as oven temperatures may vary)

For the Mushroom Sauce :
In a sauce pan add the 1 Tbsp butter and sautee the mushrooms until slightly golden in colour, add the cream and herbs and allow to the flavours to infuse for a few minutes.

In a drinking glass mix 1 Tbsp Cornstarch into a little cold water , pour this into the mushroom mixture and allow the sauce to thicken to your desired consistency and remove from the heat.

Once the Chicken Cheescakes are ready and a lovely golden hue , remove them from the oven ...

You can now serve warm, either in the ramekin or alternatively loosen it and turn it out onto a plate.
Serve with a fresh dollop of mushroom sauce

** cooks note - 
This tastes great when served with a side of Coleslaw Salad.

Bon Apetit!