Savoury Cheesecake

Today, I am sharing a unique teatime cake recipe that is special for those who can’t have sweet stuff due to some health issues or who don’t like sweets much.

I get the inspiration to make this cake from Chenapoda,  an authentic Odia sweet.
Chenapoda is an Indian version of cheesecake. I adopted the idea both from Chenapoda and Cheesecake.

About my recipe

The savoury cake has a crust made of multigrain flour and dry mix herbs.
And for the filling, I used fresh chena, hung curd, and pumpkin puree. The flavour of the cake comes from bell peppers, tomato, olives, and dry herbs like Thyme, Parsley, and chilli flakes.
I baked the cake at a relatively low temperature for about 1 and a half hours. The cake comes out very soft, moist, and flavourful.  I hope you liked my new version of cheesecake.

Recipe details

Preparation time: 30 min

Baking time: 90 minutes

Serves: 8 people


For the crust

  • 1 cup Maida
  • 1 cup Multigrain Flour
  • 100g chilled Butter
  • 1/4th cup grated Mozzarella
  • 1 large Egg
  • 1/4th tsp Salt
  • 1 tsp Chilli flakes
  • 1/2 tsp dry Parsley
  • 1 tsp dry Thyme
  • Chilled Water as required

For the cheese filling

2 cup freshly made soft and moist Chena

1 cup Pumpkin Puree (cooked and pureed)

1 cup Hung Curd

2 Eggs

1 small green Capsicum

1 small yellow Capsicum

1 medium size Tomato (deseeded)

1 tbsp fine Semolina

1/4 tsp Baking Powder

Few black Olives

1 tsp Chilli flakes

1 tsp dry Thyme

1 tsp dry Parsley

Salt to taste

For garnishing

Some Cherry Tomatoes

Coriander leaves

Toasted Pumpkin Seeds


9″ round springform cake tin


For the crust

Mix all-purpose flour, multigrain flour and salt well.

Add in the dry spices mentioned above and then chilled unsalted butter.

Mix well using your finger tips to incorporate. Also, add in grated mozzarella cheese.

Also,add in 1 egg and mix well to combine.

With chilled water make a stiff and uneven dough. Use water 1-2 tbsp at a time and mix. Don’t over mix.The dough should be little hard and cracked.

Cover and set in the refrigerator for an hour to chill.

Grease a round springform baking pan of 9″ diameter with little oil.

After chilling the dough, take it out from the refrigerator and roll it to make a thick(1/4″) patty.  The size of the patty should be a little bigger than the bottom of the pan.

Gently transfer the patty to the bottom of the pan and spread to the bottom and sides(upto 1 “) to cover.

Prick the bottom and sides with a fork so that it won’t puff during baking.

Preheat oven at 180 degrees Centigrade for 10 minutes.

Bake the crust in the oven at 180 degrees Centigrade for about 20 minutes or until light golden spots appear on the top of the crust.

Take out from oven and set aside to cool.

Method to make the filling

Make Chena with 1 and 1/2 litre fresh full fat milk.

Squeeze out excess water from chena and rinse nicely in running water.

Again, squeeze out well.

Transfer the prepared chena to a mixing bowl.

For Pumpkin Puree, peel and cut pumpkin in small pieces.
With little water, boil the pieces until soft.

Then, with the help of a blender, blend the pieces to make a smooth puree. Don’t use any leftover water of boiled pumpkin; otherwise, the puree will be thin, and we don’t want thin puree to use in the cheesecake mixture.Add in pumpkin puree to the chena.

Also add in 1 cup hung curd . Mix everything well with a fork or whisk.

Cut different colour capsicums, deseeded tomatoes, and olives in small pieces. Add in to the cheese mixture. Mix well.

Now, add in dry spices,baking powder, semolina and salt. Mix again.

At last, add in 2 eggs and mix nicely to combine everything well to make a thick and fluffy mixture.

Transfer the mixture to the baked cheesecake crust.

Smooth the top with a spatula.

Garnish the top with cherry tomatoes , capsicum, and olives.

Bake it in a preheated oven for 90 minutes at 150 degrees Centigrade.

Baking time may vary depending on the size and shape of the mould. The top of the cake should be brown, and some black spots should appear to get the better taste of the cake. A toothpick inserted at the centre of the cake should come out clean.

Delicious soft and moist savoury pumpkin cheesecake is ready now. Sprinkle some coriander leaves and pumpkin seeds

When the cake cools down, demould it carefully,cut in the desired shape, and serve with tea or coffee.

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