Goats’ cheese and walnut cheesecake
This savoury cheesecake is a great pudding idea for those who don't have a sweet tooth. It also makes a great starter.
Ingredients
For the cheesecake
- 180g/6oz digestive biscuitsÌý
- 1 tbsp chopped thyme leaves
- 80g/3oz salted butter, softened
- 2–3 tbsp runny honeyÌý
- 100²µ/3½´Ç³ú walnuts, choppedÌý
- 500g/1lb 2oz baby spinach, blanched and choppedÌý
- fresh green salad, to serve
- sliced breakfast radishes, to serve
- 3 tbsp olive oil
- 1 lemon, juice only
For the filling
- 3 free-range eggsÌý
- 150ml/5fl oz double creamÌý
- 380g/13oz soft goats’ cheese
- 1 lemon,Ìýjuice only
- salt and freshly ground black pepper
For the garnish
Method
To make the cheesecake, blitz the biscuits, thyme, butter, honey and walnuts together in a food processor. Transfer to a 23cm/9in round springform tin and push down to create a dense base. Scatter with the chopped spinach and place in the fridge for 1 hour, until set.
Preheat the oven to 170C/150C Fan/Gas 3.
To make the filling, mix the eggs, cream and goats’ cheese together. Stir in the lemon juice and season with salt and pepper.ÌýSpoon over the spinach in the chilled tin and bake for 50 minutes–1 hour. Remove from the oven and sprinkle over the walnuts and thyme. Leave to cool and set before slicing.
Serve with the salad and breakfast radishes dressed in the olive oil and lemon juice.