Savoury Cheesecake
WITH BALSAMIC ROASTED BABY BEETROOT
INGREDIENTS (Serves 6)
◆ 300g baby beetroot, scrubbed and cut into wedges
◆ ½ red onion, sliced
◆ 1tbsp olive oil
◆ 3tbsp balsamic vinegar
◆ Cooking spray eg. olive oil
◆ 125g cream crackers, or other savoury crackers
◆ 60g butter, melted
◆ 300g light cream cheese
◆ 150g reduced-fat feta, crumbled
◆ 175g light mascarpone
◆ 3 medium eggs, beaten
◆ 2tbsp lemon juice
◆ 2tbsp honey
◆ 75g mixed leaf salad, washed
◆ 4 salad radishes, thinly sliced
◆ 3tbsp pomegranate seeds
◆ Salt
◆ Freshly ground black pepper
1 Preheat the oven to 190°C (170° fan), 375°F, gas 5. In a small roasting tray, toss the beetroot and red onion with the olive oil, vinegar, and some salt and pepper to taste. Roast in the oven until tender to the tip of a knife, about 30-40min.
2 In the meantime, place six individual springform cheesecake tins on a rimmed baking tray. Wrap their outsides with aluminium foil. Blitz the crackers in a food processor until finely crushed. Add the butter and pulse to combine thoroughly. Divide between the cheesecake tins, packing them into the bases with the back of a teaspoon.
3 Bake the bases alongside the beetroot until golden, about 12-15min. Remove to a wire rack to cool. Blitz together the cream cheese, feta, mascarpone, eggs, and lemon juice with ½tsp salt and ¼tsp pepper in a clean food processor.
4 Divide the filling between the bases. Place in the tray in the oven alongside the beetroot, baking until set, about 30-40min. Remove the beetroot from the oven when ready and let cool to one side.
5 Remove the cheesecakes from the oven when ready and let cool to room temperature on a wire rack.
Cover and chill for 4hrs. To serve, unmould the cheesecakes on to plates and drizzle with honey. Top each with the roasted beetroot and red onion, as well as some salad leaves, radishes, and pomegranate seeds.