Goats Cheese Cheesecake with Red Onion and Cranberry Jam

Photo by Simon Lambert

Preparation time - 40 minutes (plus chilling)

Cooking time -  40 minutes

Skill level - Easy / Intermediate

Serves -  8

Cranberry and Red Onion Jam

Ingredients

• 1 Tbsp olive oil

• 400 g (2) red onion sliced (5mm thick)

• 1 tsp fresh thyme or rosemary leaves

• Pinch of salt, freshly cracked pepper

• 50 ml red wine or sherry vinegar

• 1 Tbsp sugar

• 1 Tbsp good honey

• 2 Tbsp cranberry sauce

Method

1. Heat the oil in a medium saucepan over low heat, add the onions and cook until lightly coloured 2-3 minutes. 

2. Reduce the heat to low and add the herbs, salt and vinegar. 

3. Stir in the honey and sugar and cook gently for 10 - 15 minutes, stirring often, until softened and beginning to caramelise.

4. Cool. Store in a jar in the fridge, it will keep for up to two weeks.

Goats Cheese Cheesecake

Ingredients

Flaky Parmesan Pastry Base

• 1 sheet of Heritage bakers ready rolled puff pastry

• 30g finely grated Parmesan

• 1 tsp fresh thyme or rosemary leaves, finely chopped

• Cracked black pepper

• 1 egg, lightly beaten (for brushing)

Goat’s Cheese Filling

• 250 g soft goat’s cheese (Bosworth Ash or similar)

• 150 g cream cheese

• 100 ml cream

• 1 Tbsp honey

• ½ lemon, zested 

• Pinch Salt and cracked pepper to taste

Method

1. Preheat the oven to 190°C (fan 170°C).

2. Begin by making the base: Scatter Parmesan, thyme leaves, and a good grind of black pepper over the pastry, fold in half, then lightly roll again to press the flavours in. 

3. Lay the pastry on a lined tray, prick all over with a fork, brush with beaten egg, and bake for 20–25 minutes until puffed and golden.

4. Gently press the ring of your mould into the warm pastry to cut through and gently press down flat while still warm and allow to cool. This is the base of your cheesecake.

5. Filling: Beat together the goat’s cheese and cream cheese until smooth. 

6. Add the honey, cracked pepper and lemon zest. Beat until well combined

7. Add the cream, and beat until thickens.

8. To assemble: Place the pastry round in the base of your mould, ensuring it is a tight fit.

9. Pour over the filling, tap to remove any air bubbles, smooth the top and place into the fridge to set (overnight).  Will last in the fridge covered for 3 days.  You can certainly make this ahead of time!

10. To serve: carefully remove from the mould.  Arrange on a platter, decorate with herbs.

11. Cut into wedges, top with cranberry onion jam and peppery leaves like cress or rocket.

Recipe by Alison Lambert