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!
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.
If you are looking for something a little sweeter, then check out my Baked Lemon and Blueberry Cheesecake
A savoury take on a cheesecake
- 3 red onions
- olive oil
- caster sugar
- 50 ml balsamic vinegar
- 225 g oat cakes
- 75 g walnut halves
- 150 g salted butter
- 3 eggs
- 250 g ricotta
- 250 g mascarpone
- 200 g soft cheese
- 25 g chives finely sliced
- leaves from 5-8 sprigs of thyme
- 150 g stilton
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
Calories are based on one of six servings