Savoury Baked Cheesecake

I’m sure you have all guessed the blog’s theme by now. If you are not that clever it is sweet food, reimagined (and bettered) as savoury. YUM.

This dish is a bridge between the sweet vanilla New York cheesecake, ladened with more than your recommended daily allowance of sugar, and a perfect-meal-finishing cheese board. We know that you’ll love this!

The proof is in the savoury pudding…



175g oatcakes

40g butter, melted

40ml extra virgin olive oil

300g soft goats cheese

200g cream cheese

250g ricotta

3 eggs

Salt and pepper

Figs, to serve



Preheat the oven to 180 C (160 C fan).

Place the oatcakes in a blender and whizz to fine crumbs.

Add in the butter and olive oil and mix well.

Grease a cake tin – we used a springform one!

Put in the oatcake and butter mixture and press down hard. You want this to be the same level all the way across.

Place this in the freezer whilst you make the topping.

Place the goats cheese, cream cheese and ricotta in a bowl and whisk together until well incorporated.

Now add in the eggs and whisk again. Season to taste.

Take the base our of the freezer and pour over the mixture.

Bake this in the oven for approximately 30 minutes. The cheesecake should have a slight wobble in the middle.

Chill the cheesecake completely before taking it out of the cake tin.

Add on deliciously ripe fresh figs.


Perfect for fig season.


Serve cut into wedges.


The cheesecake has a creamy texture that tastes sharp with goats cheese.


And a lovely artistic photo.



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