RECIPE
14 INGREDIENTS9 STEPS35MIN

Baked Savoury Cheesecake

5.0
2 Ratings
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Nicko's Kitchen
Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
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A simple step-by-step guide on how to make the ultimate baked savoury Cheesecake that will make your next lunch or dinner party perfect!

35MIN

Total Cooking Time

14

Ingredients
Nicko's Kitchen
Welcome to Nicko's Kitchen! For the last 10 years we have been getting people into the kitchen to cook amazing meals and of course to have fun while doing it.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
2 1/2 cups
White Bread
3 Tbsp
plus extra for buttering the tins
to taste
Salt and Pepper
1 tsp
Full-Fat Cream Cheese
3/4 tsp
Roquefort Blue Cheese
1
Egg , separated
just the yolk
1 Tbsp
Heavy Cream
20
Cherry Tomatoes
to taste
to taste
2.5 fl oz
Extra-Virgin Olive Oil
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Directions

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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 and 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 (to taste) 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 (2/3 cup) 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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