A savoury cheesecake is a new take on the classic dessert, that works really well as a starter. This savoury cheesecake has three types of cheese in it and is perfectly creamy. Because it's made on an oatcake base, you don't need to serve it with additional bread or biscuits. It comes out as a lovely centrepiece to dazzle your guests as soon as they sit down at your dinner party or for your Christmas lunch or dinner.
This Stilton cheesecake will keep for up to three days in the fridge so you can happily make it a day or so ahead of when you'll actually need it. It goes really well with a salad and a punchy chutney, or extra membrillo. You can find the Spanish quince paste in most supermarkets - it's got a lovely sweet taste with a bit of a grainy texture occasionally, but it goes really well with the cheese.
HOW TO MAKE STILTON SAVOURY CHEESECAKE WITH QUINCE
- 200g oatcakes
- 125g butter
- 200g membrillo (Spanish quince paste)
- 280g full-fat Philadelphia
- 500g ricotta
- 4 large egg yolks
- 150g Stilton, crumbled
- 50g pecan nuts
- A little olive oil
You will need:
- A 20cm deep loose-based tin, the sides lined with baking parchment
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. Add slices or teaspoons of membrillo over the base. Keep in the fridge while you make the filling.
Heat the oven to 150C fan, gas 3. Whisk together the cream cheese, ricotta and egg yolks, stir through the Stilton then spoon onto the oatcake base. Bake for around1 hour or until just set. It will still be slightly wobbly but it sets as it cools.
Run a knife around the edge (to prevent cracking) then let it cool before leaving in the fridge overnight. Serve at room temperature with the pecans toasted in a little olive oil.
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
Nigella Lawson's famous dinner parties are canceled for the most relatable reason
Nigella Lawson's dinner parties may well be the pinnacle of home dining but the beloved chef and writer says she's not doing them anymore
By Aoife Hanna Published
‘Table of legends’ including Jennifer Aniston and Courteney Cox gives fans the dinner party guestlist of dreams
Kristen Bell shared a snap of her summery outdoor feast, featuring a huge array of stars
By Jack Slater Published
Princess Margaret’s go-to dinner party game and hatred for squirrels couldn’t be more *her*
Princess Margaret’s go-to dinner party game is very unique and her fellow guests would never have known it was happening…
By Emma Shacklock Published