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Double Potato and Chicken Cheesecake

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“This is a delicious way to use up your cold chicken and mashed potatoes from last nights dinner. Based on a Womens Weekly recipe.”
READY IN:
1hr 20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease 20cm springform tin; cover base with baking paper.
  2. Combine crisps, butter, parsley & cheese in bowl; mix well.
  3. Press mixture evenly over base of prepared tin, top with filling; smooth top.
  4. Bake in moderate oven 350-375°F about 1 hour or until cheesecake is browned and firm.
  5. Stand 10 minutes before removing from tin; serve warm or cold.
  6. FILLING: Beat potato, cream, cream cheese and eggs in medium bowl with electric mixer until smooth.
  7. Stir in remaining ingredients.

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