• sunflower or olive oil
• 1 large onion, chopped
• 1 x 300 g can Bull Brand Corned Meat, shredded with a fork
• 1 bunch spinach, finely chopped
• 1 packet (200 g) savoury biscuits, crushed
• 100 g butter or margarine, melted
• 1 x 230 g smooth cottage cheese
• 
250 ml (1 C) cream (or Amasi or buttermilk)
• 10 ml (2 t) prepared mustard
• 6 eggs, lightly whisked
• 100 g mature cheddar cheese, grated

1. Heat some oil in a pan and fry the onion until soft and golden. Add the Bull Brand Corned Meat mixture, fry lightly then add the spinach. Stir briefly then remove the pan from heat.
2. Mix the biscuit crumbs and butter together and press onto the bottom of a 23-cm spring form pan.
3. Beat the rest of the ingredients together, add the corned meat mixture and mix well.
4. Pour into the prepared crust. Bake in a preheated oven at 150°C for 1½ hours or until firm. Leave to cool in the tin, then remove and place on a serving platter.

Cooking Tip: Thicken a can of chakalaka with a little corn flour
and pour over the cheesecake as a delicious, spicy sauce.