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Roquefort Cheese Cake

Date: 10/04/2013 Category:

Ricotta, blue cheese and pecans are spread onto an oaty base for this savoury cheesecake starter

Serves 8


For the base

  • 250g oatcakes, crushed
  • 125g butter, melted

For the filling

  • 700g ricotta cheese
  • 200g Roquefort cheese
  • 6 eggs
  • 200g pecans

For the chutney

  • Oil, for frying
  • 3-4 onions, finely chopped
  • 1 clove garlic, sliced
  • 1 chilli (green or red), sliced
  • 200g sugar
  • 200ml white wine vinegar
  • 900g pears, peeled and cubed



  1. Preheat the oven to 175°C/gas mark 3½. Mix the crushed oatcakes with the melted butter and press into a 23cm springform tin.
  2. Meanwhile combine the ricotta, Roquefort, eggs and seasoning in a blender until smooth. Roughly chop the pecans with a knife then fold through the mixture.
  3. Spoon the cheese mixture on top of the base then bake in the oven for 1 hour.
  4. To make the chutney, fry the onion until soft then add the garlic and chilli. Reduce the heat then add the sugar and vinegar. Simmer gently for at least 20 minutes, then add the pears and cook for 10 minutes more.
  5. Serve a wedge of the savoury cheesecake with a big spoonful of chutney.