Savoury cheesecake

• INGREDIENTS:
• 350g rough oatcakes
• 180g salted butter, melted
• 2 tbsp plain flour
• 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, peeled and minced
• 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
• 20g fresh rocket

Allergens highlighted in bold.

Preheat oven to CircoTherm 180C. Grease a 20cm diameter spring form baking tin.

Place the oatcakes in a food processor and pulse until they form into breadcrumbs. Add the melted butter and flour and pulse again. Press into the base and sides of the prepared baking tin.

Place in the oven for 10 minutes to pre-bake. Remove from the oven. The base will have expanded slightly in the oven, so while it’s still warm, use a spoon squash the base and sides back down again.

Place the cream cheese, cream and eggs into bowl and mix with a whisk until smooth. Stir in the cheddar, chives and minced garlic. Take the cheesecake base and pour the mixture into the tin.

Place the cheesecake in the oven. Bake for 40-50 minutes, until the centre of the cheesecake is just set.

Once the cheesecake is cooked, remove from the oven and run a knife around the outside edge. Leave to cool for about an hour.

Whilst the cheesecake is cooling, place the beetroot, sweet potato, shallots, parsnips and garlic cloves on a baking tray. Drizzle on the oil and sprinkle on the salt and pepper. Place in the oven for 30-35 minutes, until the vegetables are golden and tender.

Remove the cheesecake from the springform tin (be careful, it may be a little crumbly). Top the cheesecake with the roasted vegetables and arrange the rocket on top.

Serve while still slightly warm, or you can cool completely and then chill before serving.