Savoury Cheesecake

Base:
50 g/2 oz polyunsaturated margarine
100 g/4 oz wholewhcat crackers, crushed
Topping:
225 g/8 oz curd cheese
3 eggs, separated
175 g/6 oz Mozzarella cheese, grated
150 ml/1/4 pint plaits low-fat yogurt
1 teaspoon chopped mixed herbs
100 g/4 oz raisins
I red pepper, cored, deseeded and chopped
50 g/2 oz mushrooms, wiped and chopped
salt
freshly ground black pepper
red pepper rings, to garnish

To make the base, melt the margarine in a pats. Add the cracker crumbs and mix to coat. Press the crumb mixture into a greased 20 cm/8 inch loose- bottomed cake tin.

To make the topping, beat the curd cheese with. the egg yolks. Add the Mozzarella cheese, yogurt, herbs, raisins, chopped pepper, mushrooms, and salt and pepper to taste, blending well.

Whisk the egg whites until they stand in stiff peaks and fold into the cheesecake mixture with a metal spoon. Spoon over the cracker base and level the surface. Bake in a preheated moderate oven (160 °C/325 °F, Gas Mark 3) for 40 to 45 minutes until golden and firm to the touch. Leave to cool in the_ tin for 10 minutes, then loosen the edges with a knife and remove from the tin. Serve warm or cold, garnished with red pepper rings. SERVES 6 to 8