Warm Roquefort Cheesecake with Oven-roasted Vine Tomatoes
PREPARATION TIME 20 minutes COOKING TIME 30 minutes SERVES 4
FOR THE BASE • 85g fresh white bread • 45g unsalted butter • salt and black pepper FOR THE FILLING • 100g full-fat cream cheese • 75g Roquefort cheese • 1 large egg yolk • 1 tsp cornflour • 1 tsp double cream • squeeze of lemon juice FOR THE TOMATOES • 20 cherry tomatoes • olive oil, for roasting FOR THE BASIL OIL • 30g basil • 75ml olive oil
1. Preheat the oven to 190°C (375°F/gas 5). Butter four 8cm loose-bottomed flan tins. 2. For the base, blitz the bread in a food processor. Melt the butter and tip in the breadcrumbs. Press the mixture into the the tins. Bake for 10 mins. 3. For the filling, cream the ingredients and divide between the tins. Return to the oven and bake for 10 mins. Then allow to cool before removing from the tins. 4. Drizzle olive oil over the tomatoes and roast in the oven for 10 mins. Blanch the basil leaves in salted boiling water and refresh in cold water. Blend with the olive oil. Pour into a muslin-lined sieve and decant the oil. Place each cake on a plate, top with the tomatoes, and add a drizzle of basil oil.