• TheGunnChowderPot

Savoury cheesecake

'Cheese'ing over our new creation!


This savoury cheesecake was a family favourite and is our twist on cheese, oatcakes and chutney. With so much more time spent indoors due to isolation we find that getting creative with meals is a great way to spend your day. Feel free to swap out the base for shop bought oatcakes if you don't have enough time to make your own.









The Recipe


Serves: 4

Prep time: 15 mins

Cook time: 50 mins


Ingredients


For the ‘oatcakes’

120g oats, blended to an almost flour like texture

30g plain flour

1/4 tsp bicarbonate of soda

30g butter

½ tsp salt

40ml warm water


For the ‘cheese’

60g cream cheese

50ml greek yoghurt

1tbsp butter

100g mushrooms, roughly chopped

2 cloves garlic, crushed

25g walnuts, roughly chopped

1 tbsp dried sage

2 sprigs of fresh oregano (or 1 tbsp dried)

Salt and pepper to taste


For the ‘chutney’

1tbsp olive oil

2 medium onions, thinly sliced lengthways

1 tbsp balsamic vinegar

1 tsp brown sugar


Method


  1. Preheat the oven to 180°C fan or 200°C and line a 20cm diameter circular baking tin.

  2. Start by preparing the oatcake base. Combine the flour, oats, bicarbonate and salt in a mixing bowl. Then, using your hands, crumble the butter in until the mixture resembles breadcrumbs. Little by little, add the water to the mixture until it forms a dough, making sure that it isn't too wet. (You may not need to use all the water depending on your oats.)

  3. Press the dough into the lined tin, making sure you make it right to the edges and that it is evenly spread across the bottom. Then, bake in the oven for 20-25 minutes, until the top has turned golden brown.

  4. For the cheese layer, start by heating the butter on a medium heat and adding the mushrooms and garlic and sautéing until the mushrooms are soft and all the liquid has evaporated. Remove from the heat and stir in the walnuts and herbs so they get coated in some of the garlic butter from the pan. Mix this mixture with the remaining ingredients and spread over the oatcake base. Place the cake back in the oven for another 25 minutes, or until the cheese is firm on the outside and starts to brown at the edges.

  5. While the cake is in the oven move on to the caramelised onion ‘chutney’. Start by heating the oil on a medium heat and sautéing the onions until they are soft and start to turn golden brown. Add the vinegar and sugar and leave the mixture on a medium/low heat to caramelise, stirring occasionally. This should take about 15-20 minutes, and the longer you leave it the more caramelised the onions would be.

  6. Serve the cake with the onions drizzled on top and enjoy!


Alternatives


*If you don’t have the time or ingredients to make the oatcake base, you can always buy shop bought oatcakes and crush them up with melted butter to make the bottom layer of the cake.

*Feel free to use the dried or fresh herbs you have available to you, we would also recommend rosemary although it is a strong flavour so use less than the given quantities.


Notes


*We enjoyed this savoury cheesecake as a delicious lunch served alongside a green salad.


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