Ingredients
16 total- 150 g of oatcakes, finely crushed
- 75 g of butter, melted
- 2 small sprigs rosemary, finely chopped
- 100 g of full fat cream cheese
- 250 g of soft rindless goat’s cheese
- 250 g of ricotta
- 2 tbsp of thyme leaves, chopped
- 1 lemon, zest
- 3 large eggs, lightly beaten
- 15 g of parmesan, grated
- 6 small red onions, peeled and cut into wedges
- 2 tbsp of olive oil
- 1 tbsp of balsamic vinegar
- 50 g of pitted black olives
- 20 g of flat-leaf parsley, chopped
- 100 g of watercress
Method
9 stepsStep 1
Heat the oven to 180ºC/160ºC fan/gas 4. Line the bottom of a 20cm springform cake tin with baking parchment.
Step 2
Mix the base ingredients and press into the bottom of the tin. Chill in the freezer.
Step 3
Make the filling: whisk the three soft cheeses, add the thyme and zest, and season well with sea salt and black pepper.
Step 4
Whisk the eggs in gently until blended, without beating in too much air.
Step 5
Pour the mixture into the tin and sprinkle on the parmesan.
Step 6
In a small baking dish, toss the onion wedges with the oil, and season with salt and pepper. Put both dishes in the oven and bake for 40-45 mins.
Step 7
Remove the onions, add the balsamic vinegar for sweetness, then add the olives and parsley and set aside.
Step 8
Check the cheesecake is done: the outer edge should be firm and the centre a little jiggly. Turn the oven off, open the door and leave the cheesecake to cool slowly, to prevent cracks. The cake will level off as the temperature lowers.
Step 9
Once cooled, remove from the oven and run a thin knife around the edge of the cake and remove it from the tin. Carefully slice and serve with the balsamic onions and a handful of watercress.