Savoury cheeseboard cheesecake with honey-roast grapes

Savoury cheeseboard cheesecake with honey-roast grapes

A cheesecake but not as you know it. This savoury recipe, made with an oatcake base and topped with a ricotta, brie and goat’s cheese topping and sweet roasted red grapes is the ultimate way to end a dinner party.

Savoury cheeseboard cheesecake with honey-roast grapes

Like this idea? See all our (sweet) baked cheesecakes.

  • Serves icon Serves 16
  • Time icon Hands-on time 20 min, oven time 60-70 min, plus chilling

A cheesecake but not as you know it. This savoury recipe, made with an oatcake base and topped with a ricotta, brie and goat’s cheese topping and sweet roasted red grapes is the ultimate way to end a dinner party.

Like this idea? See all our (sweet) baked cheesecakes.

Nutrition: per serving

Calories
343kcals
Fat
24.3g (13.6g saturated)
Protein
10.9g
Carbohydrates
19.2g (11.9g sugars)
Fibre
1.9g
Salt
1g

Ingredients

  • 200g oatcakes
  • 2 tbsp freshly grated parmesan
  • 100g butter, melted
  • 280g full-fat cream cheese (we used Philadelphia)
  • 400g ricotta
  • 100g brie, cut into small chunks
  • 100g soft goat’s cheese, cut into small chunks
  • 150g blue cheese, crumbled (we used stilton)
  • 4 large free-range egg yolks (see tip)
  • 125g membrillo, cut into 1cm cubes (see Know-how)
  • 500g red grapes on the vine
  • 1 tbsp runny honey
  • Drizzle olive oil

You’ll also need…

  • 20cm loose-bottomed cake tin, the base lined with non-stick baking paper
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 170°C/150°C fan/gas 3½. Whizz the oatcakes and parmesan in a food processor to form crumbs. With the motor running, pour in the butter until the crumbs are coated. (Or put the biscuits in a freezer bag and use a rolling pin to bash to crumbs. Transfer to a bowl, then mix in the melted butter.)
  2. Tip the mixture into the lined cake tin and push down with the back of a spoon to create an even base, then chill.
  3. Put the cream cheese, ricotta, brie, goat’s cheese, 75g of the blue cheese and the egg yolks in a large mixing bowl, then whisk until smooth with an electric mixer. Crumble the remaining blue cheese over the mixture and mix in gently with the membrillo. Pour the filling over the chilled biscuit base
    and bake for 60-70 minutes until the cake is golden and has just a slight
    wobble in the centre (see tip).
  4. Meanwhile, put the grapes on a small baking tray, drizzle with honey and olive oil and toss with plenty of freshly ground black pepper. Bake
    on a lower shelf in the oven with the cheesecake for about 45 minutes
    until soft and juicy.
  5. Allow the cheesecake and grapes to cool to room temperature or chill overnight until ready to serve (see Make Ahead). Top the cheesecake with the grapes and any roasting juices, then serve with extra oatcakes and membrillo.

Nutrition

Nutrition: per serving
Calories
343kcals
Fat
24.3g (13.6g saturated)
Protein
10.9g
Carbohydrates
19.2g (11.9g sugars)
Fibre
1.9g
Salt
1g

delicious. tips

  1. If the cheesecake is browning too quickly (step 3), put a sheet of foil over the top to prevent it from getting any darker.

    Freeze leftover egg whites in a freezer bag marked with the date and number of whites. Use within 3 months.

  2. Complete the recipe up to 24 hours ahead and keep the cheesecake and grapes in separate airtight containers in the fridge. Bring to room temperature to serve.

  3. Membrillo is a sweet, rich jelly/paste made from quinces. It’s a traditional accompaniment to cheeseboards in Spain.

Buy ingredients online

Recipe By:

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Healthy makeover

Healthier red onion and thyme savoury cheesecake

Savoury cheesecake makes a wonderful cheese course with a difference,...

Save recipe icon Save recipe icon Save recipe

Savoury cheese pudding

This dish is a cross between a cheese souffle and...

Save recipe icon Save recipe icon Save recipe

December seasonal

A French cheeseboard

Struggle to decide what to put on a cheeseboard? Learn...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.