Cheesecake has to be sweet? Poppycock! Sweet cheesecake is one of my (many) weaknesses but what happens when you take that smooth, creamy greatness and turn it into a starter or lunch? This is my take on the savoury version of the ever popular cheesecake; it’s a rich, creamy delight, (it’s also incredibly simple) Tuck in!
You will need;
200g Cream Cheese
110g Stilton (but other blue cheeses are available)
2 Large Eggs (free range ;-))
100g Unsalted Butter
15 Oat Biscuits; I used Stockan’s Orkney Oatcakes. They’re like salty Digestives (but don’t dunk them in your cuppa);
First thing is to smash up the biscuits. Easy option is to blitz, fun option is to smash with a rolling pin. Both ways are just as effective. Then melt your butter and add to the biscuit crumbs.
Grease a springform or loose bottom tin and press the biscuit mix into the tin to form the base
In a large bowl, break up the Stilton and then mix in the cream cheese. Add one egg and mix in then add the other egg and mix in until combined. The mixture should be smooth with a few lumps from the Stilton.
Pour the mix over the base and bake in the middle of an oven at 150°C for 45 minutes or until just set.
Serve up with a side salad, a bit of chutney and then tuck in!