Goat’s Cheese and Ricotta Cheesecake with Lemon and Thyme

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OcadoLife

6 serving

Prep time: 20 mins

Cook time: 45 mins

Serves: 6

Make this savoury cheesecake, similar to a quiche, with a blend of goat's cheese, ricotta, soft cheese and parmesan. The base is made from oatcakes and it's served with sweet balsamic onions – add this to a party buffet, or serve alongside a watercress salad for lunch. Best made the day before and allowed to chill overnight.

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Ingredients Method

Ingredients

150g oatcakes, finely crushed
75g butter, melted
2 small sprigs rosemary, finely chopped
100g full fat cream cheese
250g soft rindless goat’s cheese
250g ricotta
2 tbsp thyme leaves, chopped
1 lemon, zest
3 large eggs, lightly beaten
15g parmesan, grated
6 small red onions, peeled and cut into wedges
2 tbsp olive oil
1 tbsp balsamic vinegar
50g pitted black olives
20g flat-leaf parsley, chopped
100g watercress

Method

Step 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.