Cheesecake with Baked Peppers and Pine Nuts

Source: unknown

Ingredients:

• 10 large red peppers
• 450g cream cheese
• 250g Greek yoghurt
• juice of 1 lemon
• 100g pine nuts
• 100g ground almonds
• 2 tbsp chopped parsley
• 1 tbsp chopped dill

Method:

1. Heat the oven to 200C. Place the peppers on two bakings sheets and bake in the oven for 20 minutes, turning them from time to time until the skins have blackened.
2. Let the peppers cool, then peel off and discard the skins, seeds and membranes. Rinse the flesh under cold running water, pat dry with kitchen paper and set aside.
3. Beat the cream cheese, yoghurt and lemon juice in a large bowl, until smooth. Season with salt and pepper. 
4. Toast the pine nuts in a dry frying pan until lightly browned. Reserve some of the pine nuts for decoration and roughly chop the remainder. 
5. Stir the chopped pine nuts, ground almonds, parsley and dill into the cream cheese. 
6. Lay a 25hm (10 in) ring mould onto a baking sheet lined with a sheet of greaseproof paper (we used the ring part of a loose-bottomed flat tin) and line the base with red peppers.
7. Pur half the cream cheese mixture into the mould, add a layer of red peppers and pour in the remaining cheese.
8. Arrange the remaining red peppers on top of the cheesecake and chill for at least six hours.
9. Carefully slide the cheesecake onto a serving plate, remove the ring mould and scatter over the reserved pine nuts.