Today I thought i’d turn a sweet dish to a savoury and succeeded.Got five star ratings from my judges none other than my kids..the best critics ever!
I made a sauce for the topping with the remaining chicken stock.Seems a healthy recipe and easy too.
Now for the recipe
Ingredients
150-200 gms boiled chicken (keep a little stock)
4 eggs
150-200gm cottage cheese/cream cheese
1 tblsp.ground pepper
2 tblsp.pickled capers
A few cranberries
1/2 cup fresh cream
I tblsp honey
Salt to taste
1/4 cup chopped coriander /spring onions
1/2 tsp thyme or rosemary
2-3 finely chopped green chillies
1 tsp.cummin seed powder
A pinch of nutmeg

For the base :I used 2 spring roll sheets.You could use lasagne sheets.
Graham cracker crumbs with melted butter is also a good base.

Method:Grease a springform pan.Dip the springroll sheets in water for a minute and put it on the base.
Use a food processor or any blender and mix all the ingredients.Pour over base, and bake in a moderate oven for 30-35 minutes (180degrees).Remove and drizzle with lemon and mustard sauce.
For the sauce
1 cup chicken stock
1 lemon
1 tblsp.cornflour
1/2 tsp.mustard
Salt to taste.
3-4 tblsp cream
Mix the cornflour with a little stock and keep aside.Heat the stock,add the cornflour,and when it becomes thick add the lemon juice and mustard.
Salt to taste.
Drizzle over the cheesecake, or serve separately.

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