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Healthier red onion and thyme savoury cheesecake

Name: Healthier red onion and thyme savoury cheesecake
Prep time: 30 min
Total time: 30 min
Yield: Serves 12
Cuisine: British recipes
Ingredients: 250g rough oatcakes; 1½ tbsp dried thyme; 90g slightly salted butter, melted; For the filling; 2 gelatine leaves (we used Costa Fine Leaf, from Waitrose & Ocado); 150g soft rindless goat’s cheese; 70g parmesan, finely grated; 600g 0% fat Greek yogurt; 2 tbsp finely chopped fresh thyme leaves, plus extra to decorate; 1 large garlic clove, crushed; 7 tbsp red onion chutney; You’ll also need…; 23cm diameter springform or loose-bottomed cake tin, greased with sunflower oil and base-lined with non-stick baking paper

Published: 3 Oct 16
Updated: 18 Mar 24

Savoury cheesecake makes a wonderful cheese course with a difference, or a light starter with dressed leaves. Ours is lower in fat and calories than richer alternative recipes.

Easy
August 2016

Test kitchen approved

Serves 12
Hands-on time 30 min, plus chilling and overnight setting

Savoury cheesecake makes a wonderful cheese course with a difference, or a light starter with dressed leaves. Ours is lower in fat and calories than richer alternative recipes.

Nutrition: per serving

Calories: 267kcals
Fat: 15.5g (8.5g saturated)
Protein: 12.2g
Carbohydrates: 18.3g (5.1g sugars)
Fibre: 2.7g
Salt: 0.9g

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Ingredients

250g rough oatcakes
 1½ tbsp dried thyme
90g slightly salted butter, melted

For the filling 

2 gelatine leaves (we used Costa Fine Leaf, from Waitrose & Ocado)
150g soft rindless goat’s cheese
70g parmesan, finely grated
600g 0% fat Greek yogurt
2 tbsp finely chopped fresh thyme leaves, plus extra to decorate
 1 large garlic clove, crushed
7 tbsp red onion chutney

You’ll also need… 

23cm diameter springform or loose-bottomed cake tin, greased with sunflower oil and base-lined with non-stick baking paper

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Method

Whizz the oatcakes and dried thyme into fine crumbs in a food processor. With the motor running, pour in the melted butter and whizz until the mixture resembles wet sand, then season well. Set aside 2 tbsp of the oatcake mixture in an airtight container then, using the back of a spoon, press the rest into the prepared tin to form the cheesecake base. Chill for 1 hour.
When the base is set, put the gelatine leaves in a small bowl and pour over cold water to cover, then leave to soften. Meanwhile, put all the remaining filling ingredients (apart from the red onion chutney) into a food processor and season with a little black pepper. Whizz until smooth, then transfer to a mixing bowl.
Spoon 7-8 tbsp of the filling into a small saucepan, then warm gently over a low heat – don’t let it get more than hand hot or the mixture might split. Squeeze out any excess water from the gelatine leaves, then add them to the pan and stir until dissolved. Pour the warm mixture back into the bowl with the remaining filling and stir well.

Lightly spread the red onion chutney over the oatcake base in the cake tin, leaving a 2cm border around the edge. Carefully pour the filling over the top, letting it spread to the edge of the tin. Gently tap the tin on the work surface to make sure there are no air bubbles in the filling. Put in the fridge to set overnight.
Take the cheesecake out of the fridge about 30 minutes before serving to allow it to come to room temperature. Carefully remove it from the cake tin, then scatter the reserved oatcake crumbs onto the centre of the cheesecake along with extra fresh thyme leaves. Slice to serve.