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Cheeseboard cheesecake recipe

Cheeseboard cheesecake recipe

38 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


  • 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

  • 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


  1. 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.
  2. 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.

See more Cheesecake recipes

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