Savoury cheeseboard cheesecake with honey-roast grapes
- April 2019
- Serves 16
- 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.
- 24.3g (13.6g saturated)
- 19.2g (11.9g sugars)
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.
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.
Membrillo is a sweet, rich jelly/paste made from quinces. It’s a traditional accompaniment to cheeseboards in Spain.
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