BAKED WARM ROQUEFORT CHEESECAKE

By friendsageinggracefullyHomepage, Recipes

BAKED WARM ROQUEFORT CHEESECAKE
Print

BAKED WARM ROQUEFORT CHEESECAKE

Recipe by Jane Lovett
Servings

8

servings

On a chilly Winter day, this Roquefort Cheesecake by one of our fave chefs, Jane Lovett, is an absolute winner. I serve it with a green salad which acts as a foil to the richness of this warm crumbly cheesy gorgeousness. A little of what you fancy does you good…

Ingredients

  • For the oatcake base

  • 140g rough oatcakes, broken up

  • 60g butter, softened at room temperature

  • 25g walnut pieces

  • For the filling

  • 250g full-fat soft cheese, at room temperature

  • 3 eggs

  • 100ml double cream

  • 100g Roquefort cheese, crumbled into assorted small and larger chunks

  • 1 heaped tablespoon snipped chives sea salt and freshly ground

  • black pepper

  • 4 spring onions, trimmed and finely sliced on a diagonal

  • nigella or onion seeds, for sprinkling

  • micro leaves or salad cress, to garnish (optional)

Directions

  • Line a shallow, loose-bottomed, 24cm fluted round tart tin with baking parchment (or foil-backed baking parchment), allowing the sides to come at least 2.5cm above the top of the tin to form a collar. Put onto a baking sheet.
  • For the base, process all the ingredients in a food-processor until they come together (or bash the oatcakes into crumbs, finely chop the nuts and mix both with the butter), then press evenly over the base of the tin (the bottom of a flat glass is useful for doing this). Chill for 30 minutes, until the base has firmed up.
  • Preheat the oven to 190°C/170°C fan/gas 5.
  • For the filling, put the soft cheese into a bowl, then gradually add the eggs, one at a time, whisking with a hand whisk until smooth, before adding the next egg. Stir in the cream, followed by the crumbled Roquefort and the chives. Season, bearing in mind the filling should be well seasoned.
  • Pour the mixture into the tin over the oatcake base, then scatter over the spring onions and a few nigella or onion seeds. Bake for 30 minutes or until golden brown and just set around the edges, but barely set with a bit of a wobble in the middle. It will be risen like a soufflé but will sink down as it cools.
  • Remove from the oven and leave in the tin for 5 minutes or until it shrinks away from the sides, then, if serving it warm, carefully remove the cheesecake from the tin with the paper still in place. If serving cold, leave to cool completely in the tin. Garnish with a few micro leaves.

Notes

  • From Just One Pan by Jane Lovett – a wonderfully useful cookbook. BUY NOW

More tried and tasted recipes can be found here