Savoury Cheesecake with Balsamic Red Onions

I first stumbled across savoury cheesecake during my (slight) obsession with ‘Come Dine With Me’ a few years ago.  I like a cheesecake, but I’m much more of a savoury person so this was right up my street!  Savoury Cheesecake is something that I’ve been making a few times a year, adding a little or taking a little away each time – this is truly a tried and tested recipe!

Savoury Cheesecake with Balsamic Red Onions

The great thing about the savoury cheesecake is that it can be made ahead of time.  I always do one at Christmas that I can whip out at any point for a tasty lunch or starter.  You can make the cheese mixture separately and keep in the fridge overnight to let the flavours develop before putting it all together, or, you can make it up and it will keep for around three days in the fridge.

This savoury cheesecake is totally decadent.  The cheese mixture is rich and creamy with the sharpness of the stilton punctuating it.  The addition of the balsamic red onions lifts the whole dish and adds an additional texture and sweetness. The base is crumbly with an earthiness from the walnuts and oats that perfectly sits against the sharpness of the stilton and balsamic onions.

Savoury Cheesecake with Balsamic Red onions

If you are looking for something a little sweeter, then check out my Baked Lemon and Blueberry Cheesecake

Savoury Cheesecake with Balsamic Red Onions
Savoury Cheesecake with Balsamic Red Onions
Prep Time
20 mins
Cook Time
1 hrs 45 mins
Total Time
2 hr 5 mins

A savoury take on a cheesecake

Course: entree, lunch, Main Course
Servings: 4 people
Author: Slow The Cook Down
  • 3 red onions
  • olive oil
  • salt
  • pepper
  • caster sugar
  • 50 ml balsamic vinegar
  • 225 g oat cakes
  • 75 g walnut halves
  • 150 g salted butter
  • 3 eggs
  • 250 g soft cheese
  • 250 g mascarpone
  • 200 g soft cheese
  • 25 g chives finely sliced
  • leaves from 5-8 sprigs of thyme
  • 150 g stilton
  1. Preheat the oven to 200º
  2. Peel the red onions, cut into quarters and lay on a foil lined baking tray. Drizzle over a little olive oil, a pinch of salt and a couple of pinches of caster sugar, then pour over the balsamic vinegar. Put in the oven. After 30mins, using a fork break up the onions and give them a good mix around. Put back in the oven for about 30mins until they are soft. Leave to one side to cool and then discard any tougher layers of skin and roughly chop.
  3. Turn the oven down to 180º
  4. While you are waiting for the onions, you can make the base and filling.
  5. Put the oat cakes and walnuts in a bowl and using a pestle or rolling pin, break them up until you have fine crumbs. Melt the butter in a pan and add to the crushed mixture. Mix well so that all of the crumbs are coated in the butter. Tip the crumbs in to your tin and spread evenly. Put in fridge for at least 30mins.
  6. In a bowl, add the eggs, ricotta, mascarpone and soft cheese. Mix together until smooth. Add in the chives, thyme and a couple of pinches of pepper, then crumble in the stilton. Mix well and leave to one side.
  7. Take the cheesecake out of the fridge and place the chopped onions over the top in an even layer. Pour over the cheese mixture. Place in the oven for around 45minutes until the top has browned and the mixture is firm, with a little wobble.
  8. Let it cool slightly, run a sharp knife around the edge and serve.
Recipe Notes

Made using a 30cm springform cake tin



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  1. Yum! This sounds absolutely wonderful. I have tried savory cheesecakes in Europe, but they didn’t have these complex flavors. Love the addition of the balsamic onions.

  2. I’m also more a savory person and I love your recipe, can’t wait to make it!

  3. Yes please! I’m down to try anything with the word cheesecake in it. 🙂 Looks delicious!

  4. This sounds like the ultimate savory Quiche type appetizer or even dinner. The flavor combination sounds heavenly.
    I bet it’s great with an ice cold glass of white wine!

  5. I love savory recipes. This looks out of this world. I think people would go crazy over it!

  6. Hmmm what an interesting take on cheesecake. I’ve never had a savory cheesecake before, but I love onions and love balsamic vinegar.

  7. Kimberly @ Berly's Kitchen

    You rarely ever see a savory cheesecake. This sounds wonderful with the red onions, balsamic vinegar, and walnuts. It looks so pretty, too. 🙂 Think I might be trying this soon!

  8. You had me at ‘cheese’. This looks incredible! Got to say I love a sweet and savoury dish so now I have the best of both cheesecake worlds!

  9. Why, oh why did it take me so long to find your amazing blog? Such unique and lish-looking recipes, and your photography rocks, my dear! Pinned plenty, and can’t wait to try making and eating plenty of your creations! –G

  10. I love cheesecakes though I never thought to make a savoury one. I’d love to try! This looks delicious!

  11. Oh wow, that looks so amazing! I would love to try that.

  12. That’s a interesting recepie! I would never though about combination of cheesecake and onions:) I might have to try it as I am wonder now how it would taste

  13. I love how fluffy this looks! Can’t wait to try it myself.

  14. Oh. My. God. A savory cheesecake? I’ve never made one of these before and this recipe sounds delightful! I’m going to have to pin this for later!

  15. A SAVORY cheesecake? Oh my lawd…sign me up! This looks amazing!!

    -Clarissa @ The View From Here

  16. Yes, I can confirm this is very good!

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