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
© Belton Farm
Savoury cheesecake
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Nutrition Facts
Savoury cheesecake
Amount Per Serving
Calories 755 Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 31g194%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 224mg75%
Sodium 501mg22%
Potassium 475mg14%
Carbohydrates 42g14%
Fiber 6g25%
Sugar 10g11%
Protein 23g46%
Vitamin A 1581IU32%
Vitamin C 2mg2%
Calcium 409mg41%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Savoury cheesecake

Perfect buffet centrepiece.
Prep Time1 hour 40 minutes
Cook Time40 minutes
Total Time2 hours 20 minutes
Course: Appetizer
Cuisine: British
Servings: 6
Calories: 755kcal


  • 1 Cake tin
  • 1 Whisk
  • 1 Baking sheet
  • 1 oven proof dish


  • 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


  • 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.


Calories: 755kcal | Carbohydrates: 42g | Protein: 23g | Fat: 57g | Saturated Fat: 31g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 224mg | Sodium: 501mg | Potassium: 475mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1581IU | Vitamin C: 2mg | Calcium: 409mg | Iron: 3mg



Recipe courtesy of Belton Farm

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