SAVOURY CHEESECAKE
I make this often when we have to cater for various functions – I will take a photo next time.
For the base:
4 oz (110 g) fresh/stale white bread crumbed coarsely in a food processor (not dry breadcrumbs, although I intend to try it with stuffing mix and extra butter)
2 oz (50 g) Pecorino Romano, finely grated (or Parmesan, or any hard Italian cheese) – I just chop it in chunks and process with the bread
2oz (50 g) melted butter (more if the bread is very dry)
freshly milled black pepper
For the filling:
6 oz (175 g) blue cheese ( I use a whole pkt of Mainland Creamy Blue)
3 large eggs
8 oz (225 g) Philadelphia Cream Cheese at room temperature – I have used half smooth ricotta and half Philly with good results – this is a very forgiving recipe
4 oz (110 g) fromage frais – I use Wattle Valley Crème Freche (from Woolies) or sour cream or marsacapone or a mixture. You can add a bit of grated lemon rind if you wish
1 level tablespoon snipped chives – I use garlic chives ‘cos that’s all I have
4 spring onions, finely sliced
salt and freshly milled black pepper
as I said, this is a very forgiving recipe, any combination of cheese is OK as long as you have the basic Philly, eggs, Blue and cream.
I use a square baking dish, sprayed with olive oil, then lined with baking paper with the ends well over two sides (for ease of removal)
First of all, make the base of the cheesecake by mixing the breadcrumbs and Pecorino Romano cheese together, then pour in the butter, adding a good grinding of pepper. Press the crumb mixture firmly down all over the base of the tin, then bake in the pre-heated oven (200C) for 10-15 minutes. (This time will vary slightly, so it does need careful watching – the aim is for the base to be crisp and toasted. If it is undercooked it does not have the lovely crunchy texture so necessary to the finished cheesecake.) Then remove it from the oven and turn the heat down to 350°F (180°C) (or even lower later if the cheesecake is browning too quickly)
Now make the filling. First beat the cream cheese using your mixer and medium speed (or use a hand beater), add the eggs and beat until well combined, then beat in the fromage frais/crème fraiche/sour cream/marscapone and seasoning. After that, crumble the blue cheese fairly coarsely and stir it in, together with the chives and spring onions. Pour the mixture into the tin, then place it on the high shelf of the oven and bake for 30-40 minutes or until the centre feels springy to the touch and a skewer comes out clean. Allow the cheesecake to cool and settle for about 20 minutes (or longer if you like), then remove from the pan and refrigerate before cutting into small squares.
I like to top each square with a slice of quince paste because I make my own and it’s always available – you could use Maggie Beer’s quince/pear paste or any other concentrated fruit paste or serve larger portions topped/with real fruit slices poached in balsamic vinegar – you need that sweet/sour/cheese contrast.
Recipe posted by Anne Mortleman Chambers
