Savory Cheesecake with Balsamic Onions is the perfect appetizer when you need to feed a crowd. Made with Ricotta and blue cheese, this savoury vegetarian starter is easy to make and packed full of flavour.
Come Dine With Me Savoury Cheesecake
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!
What is a Savory Cheesecake?
A savory cheesecake is just a baked cheesecake, but with savory ingredients and no added sugar. It is made with ricotta and cream cheese, but the base is with a savoury cracker, rather than a sweet biscuit, and blue cheese and herbs are mixed in, rather than fruit and sugar. Rather than a dessert, savory cheesecake makes for a great appetizer or light lunch.
How to Make a Savory Cheesecake
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.
If you can't find oat cakes for the base, you can use other savory crackers or gluten free ones - just get as plain as you can, rather than use flavoured ones. I used stilton as the blue cheese, but you could used gorgonzola or danish blue for a creamier, subtler taste. The balsamic onions really add something special to this appetizer, but if you are short of time you can leave these out and just have the base and the cheese filling.
This savory 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.
If you are looking for something a little sweeter, then check out my Baked Lemon and Blueberry Cheesecake and pop over to see my Beetroot and Gorgonzola Tart for another savory cheese appetizer.
Savoury Cheesecake with Balsamic Red Onions
Ingredients
- 3 red onions
- olive oil
- salt
- pepper
- caster sugar
- 1.7 ounces balsamic vinegar (50ml)
- 7.9 ounces oat cakes (225g)
- 2.65 ounces walnut halves (75g)
- 5.3 ounces salted butter (150g)
- 3 eggs
- 8.8 ounces ricotta (250g)
- 8.8 ounces mascarpone (250g)
- 7 ounces soft cheese (200g)
- 0.8 ounces chives finely sliced (25g)
- leaves from 5-8 sprigs of thyme
- 5.3 ounces stilton (150g)
Instructions
- Preheat the oven to 200º
- 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.
- Turn the oven down to 180º
- While you are waiting for the onions, you can make the base and filling.
- 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.
- 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.
- Take the cheesecake base 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.
- Let it cool slightly, run a sharp knife around the edge and serve.
Notes
Nutrition
Stephanie says
I am curious as to what “soft cheese” you are referring to in this recipe? Is that cream cheese?
Slow The Cook Down says
Hi Stephanie, yes, it's cream cheese like Philadelphia 🙂
May says
I made it yesterday and it was delicious! The store didn't have ricotta, so I replaced it with the same quantity of feta. It was so creamy and tasty yet not heavy.
Slow The Cook Down says
So glad you enjoyed it May, and thank you for taking the time to comment 🙂
Iris says
Love the sound of this. If made in advance, does it need reheating?
Slow The Cook Down says
Hi Iris, you can enjoy this cold or warm and it can be made about 3 days ahead of time. If you want to reheat it, just pop it in the oven at 350F /180c for about 15 minutes to warm it through. Enjoy, it's one of my favorite recipes!
Me says
Just a heads up there's at least one typo and some of the directions are worded a bit wrong that can lead to confusion.
Slow The Cook Down says
Hi there! I had another read through and updated the direction slightly - I think I know which bit you mean. Let me know if there's anything else that is unclear. Thanks!
Lynnsey says
Looks delish!
Would it work with Danish Blue? It's the only blue cheese I can get.
Slow The Cook Down says
Hey Lynnsey! Yes, danish blue will work just fine! It will be a little milder but still super yummy! Let me know what you think!
Dickv says
I've just made this - it was pronounced as delicious by everyone.
Slow The Cook Down says
Hi Dick, that's so great to hear! I'm glad everyone enjoyed it!
Tara says
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.
Slow The Cook Down says
Thanks Tara! It's one of my go to recipes, never disappoints!
Patty says
I'm also more a savory person and I love your recipe, can't wait to make it!
Slow The Cook Down says
The flavours work so well together! I cant resist a cheesecake!
JoAn says
Yes please! I'm down to try anything with the word cheesecake in it. 🙂 Looks delicious!
Cait Weingartner says
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!
2014ritchie says
I love savory recipes. This looks out of this world. I think people would go crazy over it!
karyld2016 says
Hmmm what an interesting take on cheesecake. I've never had a savory cheesecake before, but I love onions and love balsamic vinegar.
Kimberly @ Berly's Kitchen says
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!
Slow The Cook Down says
Thanks Kimberly! I love the recipes on your blog so will take that as a huge compliment!
Lisa Sell says
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!
[email protected] says
Hi Lisa, thanks for commenting! I agree, who can resist cheese?!
Ginger Wroot says
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
[email protected] says
Oh thank you so much! Loving your blog too! Will link to you on Pintrest as I LOVE your drinks recipes!
Jolina says
I love cheesecakes though I never thought to make a savoury one. I'd love to try! This looks delicious!
[email protected] says
Thanks for visiting Jolina! Once you've had a savoury cheesecake, you'll never go back!
Jade (@BudgetsWeights) says
Looks good
Domesticated Wild Child says
Oh wow, that looks so amazing! I would love to try that.
Ada says
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
[email protected] says
Hi Ada, thanks for visiting! Savoury cheesecake is the way forward!
maplebee92 says
I love how fluffy this looks! Can't wait to try it myself.
Elle says
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!
[email protected] says
Thanks Elle! Let me know if you do try it!
Clarissa says
A SAVORY cheesecake? Oh my lawd...sign me up! This looks amazing!!
-Clarissa @ The View From Here
[email protected] says
It's super tasty and really easy to put together! Let me know if you give it a try! 🙂
Linda says
Yes, I can confirm this is very good!