Cook/ Weekend Feasting

Savoury Cheesecake with Balsamic Red Onions

September 16, 2018 (Last Updated: August 28, 2019)

Last Updated on by

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.

Close up of a slice of savoury cheesecake


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.

A slice of savoury cheesecake on a plate, with the rest of the cake in the background

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 he base and the cheese filling.

Top down shot of the savory cheesecake crust in a springform pan ready for cookingTop down shot of the caramalized onions on the crumb base.Top down shot of the savoury cheesecake before it goes in the oven to be baked

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.

Top down shot of a wedge of savoury cheesecake on a white plate

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.

Side shot of a slice of Savoury Cheesecake on a white plate

Savoury Cheesecake with Balsamic Red Onions

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.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American, british
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Servings: 8 people
Calories: 525kcal


  • 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)


  • 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 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.


Made using a 30cm springform cake tin
Nutritional values are based on one of eight servings


Calories: 525kcal | Carbohydrates: 31g | Protein: 17g | Fat: 58g | Saturated Fat: 31g | Cholesterol: 190mg | Sodium: 683mg | Potassium: 305mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1795IU | Vitamin C: 6.8mg | Calcium: 280mg | Iron: 2.3mg
Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!



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  • Reply
    May 20, 2018 at 9:34 am

    5 stars
    I’ve just made this – it was pronounced as delicious by everyone.

    • Reply
      Slow The Cook Down
      May 21, 2018 at 7:54 pm

      Hi Dick, that’s so great to hear! I’m glad everyone enjoyed it!

  • Reply
    May 26, 2017 at 10:47 am

    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.

    • Reply
      Slow The Cook Down
      May 26, 2017 at 1:42 pm

      Thanks Tara! It’s one of my go to recipes, never disappoints!

  • Reply
    May 24, 2017 at 3:16 pm

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

    • Reply
      Slow The Cook Down
      May 24, 2017 at 6:51 pm

      The flavours work so well together! I cant resist a cheesecake!

  • Reply
    March 1, 2017 at 4:37 pm

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

  • Reply
    Cait Weingartner
    March 1, 2017 at 12:22 pm

    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!

  • Reply
    February 28, 2017 at 9:54 pm

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

  • Reply
    February 28, 2017 at 8:50 pm

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

  • Reply
    Kimberly @ Berly's Kitchen
    February 28, 2017 at 6:32 pm

    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!

    • Reply
      Slow The Cook Down
      February 28, 2017 at 6:37 pm

      Thanks Kimberly! I love the recipes on your blog so will take that as a huge compliment!

  • Reply
    Lisa Sell
    February 28, 2017 at 10:49 am

    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!

    • Reply
      February 28, 2017 at 10:51 am

      Hi Lisa, thanks for commenting! I agree, who can resist cheese?!

  • Reply
    Ginger Wroot
    February 28, 2017 at 4:57 am

    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

    • Reply
      February 28, 2017 at 10:41 am

      Oh thank you so much! Loving your blog too! Will link to you on Pintrest as I LOVE your drinks recipes!

  • Reply
    February 28, 2017 at 2:48 am

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

    • Reply
      February 28, 2017 at 10:41 am

      Thanks for visiting Jolina! Once you’ve had a savoury cheesecake, you’ll never go back!

  • Reply
    Jade (@BudgetsWeights)
    February 28, 2017 at 2:03 am

    Looks good

  • Reply
    Domesticated Wild Child
    February 28, 2017 at 1:20 am

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

  • Reply
    February 27, 2017 at 10:04 pm

    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

    • Reply
      February 28, 2017 at 10:42 am

      Hi Ada, thanks for visiting! Savoury cheesecake is the way forward!

  • Reply
    February 27, 2017 at 9:41 pm

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

  • Reply
    February 27, 2017 at 9:14 pm

    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!

    • Reply
      February 27, 2017 at 9:19 pm

      Thanks Elle! Let me know if you do try it!

  • Reply
    January 16, 2017 at 10:52 pm

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

    -Clarissa @ The View From Here

    • Reply
      January 17, 2017 at 2:44 pm

      It’s super tasty and really easy to put together! Let me know if you give it a try! 🙂

  • Reply
    January 9, 2017 at 2:29 pm

    5 stars
    Yes, I can confirm this is very good!

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