from www.bbc.co.uk by Simon Rimmer
For the base
150gms oatcakes, crushed
125gms butter, melted
For the topping
500gms ricotta cheese
200gms cream cheese
200gms Lancashire cheese, crumbled
5 free-range eggs
1 red onion, finely diced
1 tbsp chopped fresh tarragon
salt and freshly ground black pepper
150gms pecorino, grated
For the spiced chutney
2 tbsp vegetable oil
1 onion, finely sliced
12 carrots, grated
pinch ground cinnamon
1 tbsp sultanas
175gms demerara sugar
150mls white wine vinegar
1.Preheat the oven to 150C.
2.For the base, mix the crushed oatcakes and melted butter together in a bowl until well combined. Press the mixture into the base of a 23cm springform cake tin.
3.Beat the ricotta, cream cheese and Lancashire cheese together in a bowl, then beat in the eggs, one at a time, until well combined. Fold in the onion and tarragon. Season, to taste, with salt and freshly ground black pepper.
4.Spoon the mixture into the springforrm tin and sprinkle over the pecorino.
5.Bake in the oven for one hour. Remove the cheesecake from the oven and set aside to cool slightly in its tin.6.Meanwhile, for the spiced chutney, heat the oil in a frying pan over a medium heat and fry the onions for 5-10 mins, or until softened.
7.Add the remaining spiced chutney ingredients and bring the mixture to the boil. Boil for 12-15 minutes, or until the chutney has thickened.
8.Serve a wedge of cheesecake with a spoonful of chutney.
Making pastry is always a little scarey as far as I’m concerned so this base was clearly a very attractive option. I also found Lancashire cheese in Bangsar village much to my astonishment. However if you take a close look the recipe calls for an awful lot of cheese once the pecorino is grated over the top. The chutney didn’t look very appetising (too many carrots?) but It was quite delicious, the combination was possibly worth the calorie count….
Cape Mentelle Chardonnay, 2012, Margaret River (ageing with battonage for 9 months)
Great texture and elegance; perfect with the richness of this cheesecake