Dairy Council Northern Ireland

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Savoury Sunday Supper Cheesecake

Recipe from Down the Hatch NI – Blogger Category winner in our Cheese Creative competition

Savoury Sunday Supper Cheesecake


  • Topping:
  • 1 × 400g pack shallots, peeled and halved
  • 250g vacuumed packed beetroot – cut into wedges
  • 40g rocket
  • 1tbsp balsamic glaze
  • 1tbsp honey
  • 2tbsp olive oil
  • 10g roasted hazelnuts
  • Filling:
  • 250g soft cheese
  • 250g Ricotta cheese
  • 200g NI mature cheddar cheese (cubed)
  • 1tbsp parmesan
  • 3 large eggs
  • 2tsp garlic puree
  • 1tbsp fresh chives chopped
  • 1tbsp fresh thyme chopped
  • Salt and pepper to season
  • Base:
  • 200g oatcakes, crushed
  • 50g NI mature cheddar cheese, finely grated
  • 200g butter, melted


  • Preheat fan oven to fan 130°C. Lightly grease and line the base of a 22cm cake tin.
  • In a large bowl, combine the crumbs, hard cheese, and melted butter. Press mixture into the base of the tin and refrigerate for 40 minutes.
  • In a large bowl combine the soft cheese and ricotta. Using an electric whisk add the eggs and parmesan to the mixture and blend together until smooth.
  • Fold in the seasoning (chives, thyme, salt, pepper, garlic puree) and the cubed cheddar.
  • Pour mixture over the base and place in oven for 50–60 minutes until golden brown. Remove from oven, leave to cool and refrigerate for 4 – 5 hours.
  • One hour before serving toss the shallots in half the oil with half the honey, season and place in oven (180°C) for 40 minutes until golden.
  • After 20 minutes add toss the beetroot in the remaining oil and honey, season and place in the oven for 20 minutes. Remove from oven, leave to cool
  • Remove cheesecake from fridge and decorate the cheesecake. First top with rocket, place beetroot and shallots on top then scatter on hazelnuts. Finally, top with balsamic glaze.

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