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Cheeseboard cheesecake recipe

39 ratings

Ever wished your final dinner party course could be bundled together and sliced? This cheeseboard cheesecake, packed with ricotta, cheddar and Stilton, takes the biscuit! Serve with a juicy bunch of grapes on top for added impact. See method

Serves 16
Takes 1 hr 20 mins plus chilling
248 calories / serving
Vegetarian

Ingredients

200g rough oatcakes
125g butter, melted

For the filling

200g full-fat soft cheese, at room temperature
250g ricotta, at room temperature
100g mature Cheddar, grated
100g blue Stilton, crumbled
3 large eggs, beaten

For the topping

200g mixed grapes
thyme sprigs, to serve (optional)

If you don't have any Cheddar, try using another hard cheese

Each serving contains

Energy
1030kj
248kcal 12%
Fat
19g 27%
Saturates
11g 57%
Sugars
3g 3%
Salt
0.7g 12%

of the reference intake
Carbohydrate 10g Protein 8.1g Fibre 1.6g

Method

Preheat the oven to gas 3, 160 ̊C, fan 140 ̊C. Grease and line a 20cm loose-bottomed round tin. Blitz the oatcakes in a food processor, or bash with a rolling pin to make fine crumbs. Stir in the melted butter, then spoon into the prepared tin and press down firmly.
Beat together the soft cheese, ricotta and Cheddar in a large bowl until combined. Fold in the blue cheese and eggs, then spoon into the tin. Bake for 1 hr-1 hr 10 mins until almost fully set. Leave to cool completely. Transfer to the fridge for 1 hr before decorating with the grapes and thyme sprigs, if you like, to serve. Will keep for up to 5 days in the fridge.

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