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Side shot of a slice of Savoury Cheesecake on a white plate
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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.
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
Author Slow The Cook Down

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

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

Nutrition

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