The perfect centrepiece for a festive buffet or party, this savoury cheesecake is adorned with sweet grapes and succulent figs, creating a harmonious blend of flavours and textures to delight your taste buds.
Savoury cheesecake
Equipment
- 1 Cake tin
- 1 Whisk
- 1 Baking sheet
- 1 oven proof dish
Ingredients
- 200 g oatcakes medium or rough, finely crushed
- 125 g butter melted
- 250 g full fat cream cheese
- 250 g ricotta
- 3 large eggs beaten
- 200 g red leicester (we used Red Fox cheese) 150g grated and 50g cut into small cubes
- 2 tsp thyme chopped plus some extra to serve
- 250 g figs
- 250 g black grapes
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- 1 tsp honey
Method
- Line a 20cm spring form cake tin with baking paper.
- Preheat the oven to 170°C. Mix together the oatcakes and butter, then press into the cake tin, smoothing the surface with a spoon. Chill for at least 30 minutes.
- Whisk together the cream cheese, ricotta and eggs until smooth, then add the grated Red Fox cheese, thyme and season well with salt and freshly ground black pepper. Pour into the tin, and scatter over the Red Fox cheese cubes. Place the tin onto a baking sheet and bake for approximately 40 minutes, or until the centre is wobbly but not liquid. Remove from oven and leave to cool before chilling for 1 hour.
- While the cheesecake is baking, place the figs, grapes, balsamic vinegar, and olive oil into an oven proof dish and cook at the top of the oven for about 25-30 minutes, turning occasionally, until tender and golden. Cool and chill until ready to serve.
- To serve, run a sharp knife around the inside of the cake tin, before removing the cheesecake from the tin. Transfer to a serving plate, carefully removing the baking parchment. Top with figs and grapes and any cooking juices, honey and a little extra thyme.
Nutrition
Recipe courtesy of Belton Farm