Description of this recipe: This festive savoury cheesecake is a delightful alternative to traditional sweet cheesecakes, perfect for Christmas parties, buffets, or as a stunning appetizer. It combines a crunchy oatcake base with a creamy, cheesy filling and is topped with colourful, roasted root vegetables and fresh rocket, creating a harmonious blend of textures and flavours.
Why you will love this recipe: This savoury cheesecake offers a unique twist on a classic dessert, making it a conversation starter at any gathering. The combination of the salty, buttery oatcake crust, the rich, creamy cheese filling, and the sweet, earthy roasted vegetables is an unforgettable culinary experience. It’s also a great make-ahead dish, allowing you to prepare it in advance and enjoy stress-free entertaining. Plus, it’s packed with flavour and visual appeal, making it a show-stopping centrepiece for your Christmas table.
Introduction
The holiday season is a time for indulgence, celebration, and sharing delicious food with loved ones. While sweet treats often take centre stage, savoury dishes deserve just as much attention. This Christmas Savoury Cheesecake is a testament to the versatility of cheesecakes, transforming a classic dessert into a sophisticated appetizer or buffet item. The recipe features a robust oatcake base, a creamy cheese filling infused with cheddar, chives, and garlic, and a vibrant topping of roasted root vegetables and fresh rocket. Each element works in harmony to create a balanced and flavourful dish that is sure to impress your guests.
Ingredients:
For the Base:
- 350g rough oatcakes
- 180g salted butter, melted
- 2 tbsp plain flour
For the Filling:
- 450g full-fat cream cheese
- 4 tbsp double cream
- 2 large eggs, beaten
- 100g mature cheddar, grated
- 1 tbsp chopped chives
- 1 large clove garlic, minced
For the Roasted Vegetables:
- 1 medium beetroot, peeled and chopped into 1-inch chunks
- 1 medium sweet potato, peeled and chopped into 1-inch chunks
- 8 small shallots, peeled
- 2 small parsnips, peeled and chopped into 1-inch chunks
- 5 cloves garlic, peeled
- 3 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
For the Garnish:
- 20g fresh rocket
Preparation:
Step 1: Prepare the Oatcake Base
Begin by preheating your oven to 180°C (CircoTherm setting if available). Ensure you have a 20cm springform baking tin and grease it thoroughly. This will prevent the cheesecake from sticking and make it easier to remove later. In a food processor, pulse the oatcakes until they are reduced to fine crumbs. Add the melted butter and plain flour to the crumbs and pulse again until well combined. The mixture should resemble wet sand. Press the mixture firmly into the base and up the sides of the prepared springform tin. Ensure the base is evenly compacted to provide a sturdy foundation for the cheesecake.
Step 2: Bake the Base
Place the tin with the oatcake base in the preheated oven and bake for 10 minutes. This will help the base to set and become slightly golden. Once out of the oven, use the back of a spoon or a flat-bottomed measuring cup to press the base down again while it is still warm. This step is crucial for creating a dense and stable base that won’t crumble when the cheesecake is cut.
Step 3: Prepare the Cheese Filling
In a large mixing bowl, combine the full-fat cream cheese, double cream, and beaten eggs. Use an electric mixer or a whisk to blend these ingredients until the mixture is smooth and creamy. Ensure there are no lumps of cream cheese remaining. Stir in the grated mature cheddar, chopped chives, and minced garlic. Mix well until all ingredients are evenly distributed throughout the cheese mixture. The cheddar adds a sharp, savoury flavour, while the chives and garlic provide a subtle herbaceous and pungent note.
Step 4: Bake the Cheesecake
Pour the cheese mixture evenly over the prepared oatcake base in the springform tin. Gently smooth the surface with a spatula to ensure it is level. Place the tin in the oven and bake for 40-50 minutes, or until the centre of the cheesecake is just set. The cheesecake should be slightly wobbly but not liquid. To test for doneness, gently shake the tin; the centre should have a slight jiggle. Remove the cheesecake from the oven and run a knife around the edge of the tin to loosen it. This will prevent the cheesecake from cracking as it cools. Let the cheesecake cool in the tin for at least 1 hour before removing it.
Step 5: Roast the Vegetables
While the cheesecake is cooling, prepare the roasted vegetables. Preheat the oven to 200°C. In a large bowl, toss the peeled and chopped beetroot, sweet potato, shallots, parsnips, and garlic cloves with olive oil, salt, and black pepper. Ensure the vegetables are evenly coated with the oil and seasonings. Spread the vegetables in a single layer on a baking tray lined with parchment paper. Roast in the preheated oven for 30-35 minutes, or until the vegetables are golden brown and tender. Turn the vegetables halfway through cooking to ensure even roasting.
Step 6: Assemble and Garnish
Carefully remove the cooled cheesecake from the springform tin. Transfer it to a serving plate. Arrange the roasted vegetables artfully on top of the cheesecake. Garnish with fresh rocket leaves for a peppery, fresh finish. The vibrant colours of the roasted vegetables and the green of the rocket create a visually appealing presentation.
Step 7: Serve
The Christmas Savoury Cheesecake can be served warm or chilled fully and served cold. If serving warm, allow it to cool slightly before adding the roasted vegetables and rocket. If serving cold, refrigerate the cheesecake for at least 2 hours before adding the toppings.
COOKING Rating:
- Difficulty: Medium
- Preparation time: Moderate
- Ingredient availability: Readily available
Serving Suggestions:
- Serve as an appetizer at Christmas gatherings.
- Include it in a buffet spread alongside other savoury dishes.
- Pair it with a crisp white wine or a sparkling cider.
- Serve with a side of cranberry sauce or chutney for added flavour.
- Offer slices as a vegetarian alternative to traditional meat dishes.
Tips:
- Use full-fat cream cheese for the richest flavour and creamiest texture.
- Ensure the oatcake base is pressed firmly to prevent it from crumbling.
- Do not overbake the cheesecake; it should be slightly wobbly in the centre.
- Roast the vegetables until they are tender and slightly caramelized for the best flavour.
- Allow the cheesecake to cool completely before adding the toppings to prevent them from wilting.
- Prepare the cheesecake a day in advance for enhanced flavour and easier serving.
- For a vegan version, use vegan cream cheese and a plant-based butter alternative.
Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 55 minutes
Nutritional Information: (per serving, estimated)
- Calories: 450
- Protein: 15g
- Sodium: 500mg
Conclusion
This Christmas Savoury Cheesecake is a delightful and innovative addition to your holiday menu. It combines the comforting flavours of a classic cheesecake with the savoury notes of roasted root vegetables, creating a dish that is both visually stunning and delicious. Whether you’re hosting a Christmas party, attending a potluck, or simply looking for a unique appetizer, this savoury cheesecake is sure to be a hit. Its make-ahead convenience and crowd-pleasing flavour profile make it a must-try recipe for the festive season. Enjoy the delightful combination of textures and tastes, and share the joy of this special dish with your loved ones.
Questions and Answers:
- Can I make this cheesecake ahead of time? Absolutely! In fact, making the cheesecake a day in advance can enhance the flavors. Prepare the cheesecake as instructed, let it cool completely, and then refrigerate it overnight. Add the roasted vegetables and fresh rocket just before serving to prevent them from becoming soggy. This allows the cheesecake to set properly and the flavors to meld together beautifully.
- Can I substitute the oatcakes for another type of biscuit? Yes, you can substitute the oatcakes with other types of biscuits, such as digestive biscuits or graham crackers. However, keep in mind that the flavor and texture will be slightly different. Oatcakes provide a robust, slightly nutty flavor that complements the savoury filling, while digestive biscuits offer a sweeter, more buttery taste. Adjust the amount of butter accordingly based on the dryness of the biscuit you choose.
- What other vegetables can I use for the topping? Feel free to experiment with different vegetables for the topping based on your preferences and what’s in season. Good alternatives include butternut squash, carrots, Brussels sprouts, and red onions. Ensure that the vegetables are chopped into similar sizes to ensure even cooking. You can also add herbs like thyme or rosemary to the vegetables for added flavour.
- Can I freeze this cheesecake? Freezing the cheesecake is not recommended, as the texture of the cream cheese filling may change upon thawing. However, if you do need to freeze it, wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving. Keep in mind that the texture may be slightly different, and the vegetables should be added fresh after thawing.
- Is this recipe suitable for vegetarians? Yes, this recipe is suitable for vegetarians as it does not contain any meat or fish. It relies on cheese, vegetables, and plant-based ingredients for its flavor and texture. To make it vegan, substitute the cream cheese and cheddar with vegan alternatives and use a plant-based butter alternative for the base.
