Savoury cheesecake with roast black grapes in port
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 8–10
- Dietary
- Nut-free
This is a great way to use up any leftover cheese after Christmas, as well as any remaining port.
Ingredients
For the base
- 100g/3½oz oatcakes
- 100g/3½oz digestive biscuits
- 4 tbsp grated Parmesan
- 2 tbsp grated pecorino
- 100g/3½oz unsalted butter, melted
For the filling
- 200g/7oz ricotta
- 200g/7oz Brillat-Savarin cheese
- 200g/7oz soft goats’ cheese
- 250g/9oz cream cheese
- 4 free-range eggs
- 250g/9oz Roquefort
For the grapes
- 500g/1lb 2oz large bunch seedless black grapes
- 250ml/9fl oz port
- 1 tbsp runny honey
- freshly ground black pepper
Method
Line a 20cm/8in round loose-bottomed baking tin with parchment paper. To make the base, blend all of the ingredients together in a food processor or blender, then press this into the base of the cake tin. Chill in the fridge for at least an hour
Preheat the oven to 160C/140C Fan/Gas 2½.
To make the filling, blend the ricotta, Brillat-Savarin, goats’ cheese, cream cheese and eggs in a food processor or blender. Crumble the Roquefort into the mixture for a rippled effect.
Tip the filling onto the base and bake for 1 ½–2 hours, until set with a slight wobble in the middle.
Meanwhile, to make the grapes, scatter the grapes in a baking tray and season with the pepper. Pour over the port and mix in the honey.
Roast for 1 hour at the same time as the cheesecake, basting the grapes regularly.
Remove the cheesecake from the tin, top with the cooked grapes and serve.
