Savory Gruyère Cheesecake

• 8.75 oz crackers
• 5 1/2 tbsp butter, melted
• 1 tbsp olive oil
• 2 None leeks, trimmed, finely sliced
• 2 tsp fresh thyme leaves, chopped
• 8.75 oz cream cheese, softened
• 8.75 oz fresh ricotta, softened
• 2 None eggs, beaten
• 1 tbsp all-purpose flour
• 1 tbsp Dijon mustard
• 3.5 oz Gruyere cheese, grated + 2 tbsp
• None None mixed greens, to serve

1. Preheat oven to 400u0b0F. Line an 8 inch springform pan with parchment paper.
2. In a food processor, process crackers to fine crumbs. Add butter and process to combine. Press firmly into base of prepared pan. Bake for 15 mins, until golden. Remove from oven. Reduce heat to 325u0b0F.
3. Heat oil in a frying pan over medium heat. Saute leek and thyme for 4-5 mins, until tender. Let cool.
4. In a large bowl, whisk together cream cheese, ricotta, eggs, flour and mustard until smooth. Add 3.5 oz Gruyere and leek mixture. Transfer to prepared pan and sprinkle with remaining cheese. Bake for 1 hour, or until set.
5. Serve warm or at room temperature with mixed greens.

crackers, butter, olive oil, leeks, thyme, cream cheese, fresh ricotta, eggs, flour, mustard, gruyuere cheese, mixed greens

Taken from recipes-plus.com/api/v2.0/recipes/27967 (may not work)