Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C). Butter the fluted bases and sides of the tins.
Step 2
For the cheesecake base, put the
White Bread (2 1/2 cups)
onto a food processor or blender and whizz until it has turned into fine crumbs.
Step 3
Melt the
Unsalted Butter (3 Tbsp)
over a gentle heat in a saucepan, tip in the Breadcrumbs, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
, and stir to combine. Press the mixture into the bottom and sides of the flan tins, pressing down with the back of a spoon to ensure an even layer.
Step 4
Bake in the oven for 10 minutes or until the base is golden. Keep watch as it can overcook very easily.
Step 5
For the filling, cream together
Full-Fat Cream Cheese (1 tsp)
,
Roquefort Blue Cheese (3/4 tsp)
, yolk of the
Egg (1)
,
Corn Flour (1 tsp)
,
Heavy Cream (1 Tbsp)
and
Lemon Juice (1 dash)
and divide the mix between the flan tins.
Step 6
Return to the oven and bake for 10-12 minutes or until golden and just set. There should be a slight wobble when you shake the tins. Remove the cheesecakes from the oven and allow to cool slightly before removing from the tins.
Step 7
Split the
Cherry Tomatoes (20)
vine so there are 3-5 tomatoes per person depending on size. Place them on a baking tray, drizzle over some
Olive Oil (as needed)
, and season with
Salt (to taste)
. Roast in the oven for 10 minutes or until the skins start to blister.
Step 8
Meanwhile, make the basil oil. place the
Fresh Basil (1 1/2 cups)
in the blender along with
Extra-Virgin Olive Oil (2.5 fl oz)
. Pulse until the mixture is moving freely- if you over blend it, it can turn the leaves brown. Strain through a sieve and leave aside for plating.
Step 9
To serve, place each cheesecake on a plate, top with the roasted tomatoes and drizzle around the basil oil. Serve immediately. Enjoy!
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