this savoury cheesecake is so good that I have made it three times, (that’s why there are three different photos) I just love it. at first I thought the idea of a savoury cheese cake was a little weird but I’m so glad I tried it as it is amazing. I guess it Is a bit like a soufflé. I use ricotta, mascarpone and parmesan. we like to eat it with a salad for dinner or just on its own. if you have not tried a savoury cheesecake I urge you to go and make this one. I used pretzels for the base and I have made it with ritz crackers before too which worked well, I found that when I made it with digestive biscuits (graham crackers) it was not as nice.
recipe adapted from delicious magazine
- 100g unsalted butter, melted, plus extra to grease
- 200g pretzels
- 25g shelled walnuts
- 300g mascarpone or full fat cream cheese
- 300g ricotta
- 150g parmesan (or vegetarian alternative), grated
- 4 medium free-range eggs
- 1 tbsp. whole grain mustard
- Small bunch fresh chives, snipped
- Grease a 20cm diameter loose- bottomed or springform cake tin. Whizz the pretzels and walnuts into fine crumbs in a food processor (or crush finely in a large freezer bag with a rolling pin). Put in a bowl, then add the melted butter and mix until it looks like wet sand. Press into the base of the tin, working it to the edges and a little up the sides. Chill for at least 30 minutes.
- Heat the oven to 150°C/130°C fan/ gas 2. In a large bowl, beat the mascapone, ricotta and parmesan and the mustard until smooth using an electric mixer. Beat in the eggs and chives, then season with plenty of freshly ground black pepper
- Pour the cheese mixture onto the chilled biscuit base, then bake for 50-60 minutes until it’s set, with a slight wobble in the centre. Cool fully in the tin, then remove to serve