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