Savoury Cheesecake Recipe | Boursin Cheese
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Recipe

Savoury Cheesecake

with Boursin Garlic & Herbs

Why settle for ordinary canapés when you can have an extraordinary one? Impress your guests with this savoury cheesecake paired with a peppery watercress & rocket salad. The sticky balsamic & olive oil roasted shallots & beetroot topping adds a festive touch that’s perfect for Christmas parties.

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  • Level medium

  • Prep time 25 MIN

  • Cook time 70 MIN

  • Total time 100 MIN

Directions

Your Turn To Create

For Savoury Cheesecake
  • Preheat your oven to 180°C Fan. Line a 20m loose bottomed circular cake tin with parchment paper.
  • Drizzle the olive oil and balsamic into a small baking dish. Add the halved shallots & beetroot and toss in the oil. Add salt and pepper to season, followed by the thyme sprigs. Roast for 45 minutes until soft and jammy. Toss halfway.
  • Add the oatcakes and melted butter into a food processor then blend for 40 seconds until thick, sandy crumbs have formed. Place this mix into the prepared cake dish and use the back of a spoon to flatten. Pop into the fridge while you make the filling.
  • Add all of the ingredients together into a bowl and whisk until smooth. Pour over the biscuit base and bake for 30-35 minutes until a rich golden brown and there is no wiggle in the middle of the cake. Pop this into the fridge for 1 hour before serving with the sticky roasted vegetables and a sprinkling of thyme.
  • Serves 10

  • Base:

  • 185g Oatcakes (Savoury- check the cracker aisle at your local shop)

  • 75g Salted Butter-melted

  • Filling:

  • x2 150g Boursin Garlic & Herbs, plus extra to crumble

  • 80g Creme Fraiche

  • 3 Large Eggs

  • 2 Spring Onions, finely chopped

  • 1/2 lemon, juice & zest

  • Salt and Black Pepper

  • Stickly Vegetables:

  • 1 Pack of Small Steamed Beetroots, halved

  • 4 Shallots, skins removed and halved

  • 2 Tbsp Balsamic Vinegar

  • 2 Tbsp Olive Oil

  • 3 Tbsp Flour

  • Salt and Black Pepper

  • 4-5 Sprigs of Lemon Thyme

  • To Garnish:

  • 1 Tsp finely chopped Lemon Thyme

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