Blue Cheese and Herb Savoury Cheesecake

Cook Time 1 hour 30 minutes

Servings 8-10

Ingredients

500g cream cheese, at room temperature

100g semi-soft cheese (like gorgonzola or goat’s cheese), chopped

100g hard cheese, (like Pecorino, Parmesan or Manchego), finely grated

4 eggs

300ml double cream

¼ cup plain flour

2 tbsp chives, finely chopped

Freshly cracked pepper (optional)

Red grapes, to garnish

Chutneys and/or fruit pastes, to garnish

Cracker Base 

250g savoury cracker of your choice

2 tbsp freshly grated parmesan

150g butter, melted

Method

Preheat the oven to 180°C. Grease and line base and sides of a 23 cm springform cake tin with baking paper, leaving excess paper 2 cm above the rim of the pan.

For the cracker base, in a food processor, blitz the crackers and parmesan to form crumbs. With the motor still running, pour in the butter until the crumbs are coated. This should resemble wet sand. Press the cracker crumbs into the base of the tin and set aside. Clean the food processor bowl.

In the food processor, blend the cream cheese until smooth and fluffy. Fold in the semi-soft and hard cheeses before adding the eggs in, one at a time, blending well after each addition. Gradually add in double cream, flour, chives and pepper if using and beat until smooth.

Pour batter into the prepared tin and tap the tin gently on a flat surface to remove any air bubbles. Bake for 45-50 minutes or until the top is dark brown and the cake is set but with a slight wobble in the centre. Remove from the oven and set aside to cool completely before removing from the tin, loosening with a sharp knife to release, if required.

Serve with red grapes, chutneys and/or fruit pastes of your choice.

NOTE:

This is customisable as you can change up the cheeses, herbs and toppings. Think of all your favourites on a cheeseboard, in a cheesecake! Try adding finely chopped charcuterie for an additional twist on this recipe.