This SAVOURY CHEESECAKE recipe with honey and thyme, turned out to be very light and fluffy.
At around 275 calories per portion - it's not as calorific as you may think, and certainly has less than many shop bought varieties.
At around 275 calories per portion - it's not as calorific as you may think, and certainly has less than many shop bought varieties.
A citrus side salad and pickled beetroot completed a very satisfying lunch.
I used a 20cm loose based sandwich tin for this recipe and cut a long strip of greaseproof paper about 3cm taller than the sides to line the tin. I wasn't sure how much it was going to rise… and rise it did.
The cheesecake resurrected very well the following day; withstanding 20 minutes reheating in the oven. It was also very nice served cold - slicing was easier and you could cut very small slices - especially when no one was looking ;o).
The cheesecake resurrected very well the following day; withstanding 20 minutes reheating in the oven. It was also very nice served cold - slicing was easier and you could cut very small slices - especially when no one was looking ;o).
SAVOURY BLUE CHEESECAKE
Serves 8 (approx 275 calories per portion)
Ingredients
Base
125g plain flour
75g butter
30g oatcakes - crumbled
30g roughly chopped hazelnuts
pinch salt
one egg yolk
water
*
Top
1 egg white
3 eggs
225g ricotta cheese
100g fromage frais (full fat)
120g Stilton - or other blue cheese
1 heaped tsp dried thyme
30g honey
sprig of fresh thyme
handful of toasted chopped hazelnuts (or almonds)
*
Begin by making the base.
Rub butter into flour until resembling breadcrumbs.
Add the crumbled oatcakes and roughly chopped hazelnuts.
Add egg yolk and enough water to make a dough.
Press dough into base of a 20cm, lined, round baking tin. Cover with greaseproof paper and baking beans.
Bake for 10 minutes at 180ºC. Remove beans and greaseproof paper and bake for a further 10 minutes.
When cool, brush with a little egg wash.
For the topping:
Infuse the honey with the fresh thyme - put the honey and thyme in a saucepan and heat through and set aside while making the cheese base.
Whisk the egg white until stiff and set aside.
Whisk the 3 eggs with the ricotta cheese.
Add the fromage fraise and dried thyme.
Add the Stilton, quite finely crumbled. Whisk together.
Fold in the egg white.
Tip onto the base.
Remove the thyme leaves from the honey and set aside to cool on greaseproof paper - this can be used for decorating the cheesecake when it comes out the oven.
Pour the infused honey over the cheesecake.
Sprinkle with a few chopped hazelnuts or almonds.
Bake for 35-40 minutes at 180ºC.
Remove and allow to cool for at least 10 minutes to let the flavours develop.
Take the honey coated thyme leaves and sprinkle over the top of the cheesecake.
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