-
-
Add this recipe to your binder
This recipe is in your binder
-
Cheeseboard cheesecake recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
49 ratings
Ever wished your final dinner party course could be bundled together and sliced? This cheeseboard cheesecake, packed with ricotta, cheddar and Stilton, takes the biscuit! Serve with a juicy bunch of grapes on top for added impact. See method
Ingredients
- 200g rough oatcakes
- 125g butter, melted
For the filling
- 200g full-fat soft cheese, at room temperature
- 250g ricotta, at room temperature
- 100g mature Cheddar, grated
- 100g blue Stilton, crumbled
- 3 large eggs, beaten
For the topping
- 200g mixed grapes
- thyme sprigs, to serve (optional)
If you don't have any Cheddar, try using another hard cheese
Each serving contains
-
Energy
1030kj
248kcal
12%
-
Fat
19g
27%
-
Saturates
11g
57%
-
Sugars
3g
3%
-
Salt
0.7g
12%
of the reference intake
Carbohydrate 10g
Protein 8.1g
Fibre 1.6g
Method
- Preheat the oven to gas 3, 160 ̊C, fan 140 ̊C. Grease and line a 20cm loose-bottomed round tin. Blitz the oatcakes in a food processor, or bash with a rolling pin to make fine crumbs. Stir in the melted butter, then spoon into the prepared tin and press down firmly.
- Beat together the soft cheese, ricotta and Cheddar in a large bowl until combined. Fold in the blue cheese and eggs, then spoon into the tin. Bake for 1 hr-1 hr 10 mins until almost fully set. Leave to cool completely. Transfer to the fridge for 1 hr before decorating with the grapes and thyme sprigs, if you like, to serve. Will keep for up to 5 days in the fridge.
See more Cheesecake recipes