Upside-down Chicory Cheesecake

Passed on to me by Ingrid.

Serves 6 to 10
Difficulty - easy!
Preparation time - 20 minutes
Cooking time - 2 hours
Suggested wine - Fairview Viognier

Ingredients
3 medium-sized heads of chicory
1 cup cream
Maldon salt and freshly ground black pepper to season
Grated nutmeg for seasoning
3 eggs
500 g low-fat cream cheese
1 tablespoon flour
50 g toasted breadcrumbs (I bought the ready-to-use ones, but you can make them yourself...)
⅓ cup Parmesan, finely grated, plus extra shavings for serving
2 tablespoons butter, melted
Chives or Italian flat leaf parsley for serving

Method
1. Preheat the oven to 160°C.
2. Line a 30 cm round springform or loose-bottomed cake tin with a round of baking paper. Cut two rounds of the same size and set one aside for later.
3. Cut the ends off the chicory, then slice lengthways.
4. In an saucepan over a medium heat, simmer the chicory in the cream, covered, for about 5 to 10 minutes, or until just cooked but still tender-crisp.
5. Strain over a bowl, reserving the liquid.
6. Arrange the chicory in the prepared cake tin.
7. Blend the eggs, cream cheese, flour and reserved liquid, and season with salt, pepper and nutmeg.
8. Pour into the tin. Mix the breadcrumbs with the Parmesan and melted butter, and sprinkle on top.
9. Butter the last round of baking paper well on one side, and place on top of the breadcrumbs.
10. Bake on a baking tray for about 90 minutes or until set. Turn off the heat and leave in the oven for another 10 minutes.
11. Remove and cool for a further 10 minutes.
12. Invert onto a serving platter, top with shavings of Parmesan and sprinkle with roughly chopped chives or flat leaf parsley. Serve warm.