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Dairy Council

Savoury Dishes

Savoury Sunday supper cheesecake

By Down the Hatch NI
By Down the Hatch NI



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


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


200g oatcakes, crushed

50g NI mature cheddar cheese, finely grated

200g NI butter, melted


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.