By Jane Curran
Ingredients
- 200g oatcakes
- 125g butter
- 200g caramelised onion jam or onion marmalade
- 280g full-fat Philadelphia
- 500g ricotta
- 4 large free-range egg yolks
- 150g extra mature Cheddar, coarsely grated
- 2tbsp snipped chives green grapes, to serve
You will need:
- a 20cm springform tin
Method
Crush the oatcakes with a rolling pin or in a food processor. Melt the butter, stir it into the oatcakes then press into the base of the tin. Spread over the onion jam. Keep in the fridge while you make the filling.
Heat the oven to 170C, gas 3. Whisk together the cream cheese, ricotta and egg yolks, stir through the Cheddar and chives then spoon on to the oatcake base. Bake for around 1 hour or until just set. It will still be slightly wobbly but sets as it cools.
Run a knife around the edge (to prevent cracking) then leave to cool before leaving in the fridge overnight. Serve at room temperature with green grapes, a crunchy salad or slices of apple and celery.
-
Prince Philip’s uncanny resemblance to Prince Harry revealed in vintage magazine photo
Royal fans are stunned by Prince Philip's resemblance to his grandson, Prince Harry
By Emma Dooney •
-
The sweet story behind the iconic photograph of The Queen and Prince Phillip laughing
The adorable story behind the photo of the Queen giggling with the Duke of Edinburgh
By Laura Harman •
-
The Body Shop have relaunched their iconic body butters to be more sustainable - and they smell good enough to eat!
The Body Shop's Body Butters are better than ever with a nourishing formula and sustainable credentials
By Fiona Embleton •