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Savoury cheesecake recipe

98 ratings

Cheesecake, but not as you know it. This savoury twist on the classic has a gluten-free breadcrumb base, fragrant cream cheese filling and is topped with a vibrant medley of beets and shallots for a gorgeous free-from main. See method

Serves 10
10 mins to prepare and 1 hr 35 mins to cook, plus cooling
427 calories / serving
Vegetarian
Gluten-free

Ingredients

400g pack shallots, peeled
8 garlic cloves, peeled
2 tbsp olive oil
150g raw beetroot, trimmed but not peeled, and cut into 1cm wedges

For the base

3 slices gluten-free sliced bread
70g Tesco Italian pecorino Cheese, finely grated
70g unsalted butter, melted

For the filling

300g full fat soft cheese
300g feta
250g tub lighter mascarpone
4 eggs, beaten
1 lemon, zested
2 spring onions, finely chopped
1 tbsp thyme leaves, plus a few extra thyme sprigs, to serve

Perfect with:

Tesco Finest Prosecco Valdobbiadene Docg 75Cl
Tesco Finest Floreal 75cl
Tesco Finest Prosecco DOC 75Cl

Perfect with:

Tesco Finest Prosecco Valdobbiadene Docg 75Cl
Tesco Finest Floreal 75cl
Tesco Finest Prosecco DOC 75Cl

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
1775kj
427kcal 21%
Fat
34g 48%
Saturates
19g 97%
Sugars
4g 5%
Salt
1.6g 27%

of the reference intake
Carbohydrate 14.3g Protein 17.7g Fibre 0.5g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Grease and line the base of a 22cm springform cake tin.
Toss the shallots and garlic with half the oil; season. In a different bowl, repeat with the beetroot and remaining oil.
Transfer to a roasting dish, keeping the beetroot separate from the shallots and garlic. Cover with foil and bake for 40 mins, then remove the foil and bake for 10 mins, or until soft and golden. Leave to cool, then chill in the fridge.
Blitz the bread to fine breadcrumbs in a food processor. In a bowl, combine the crumbs, hard cheese, melted butter and some black pepper. Press into the base of the tin. Bake for 15-20 mins, until golden.
Blitz the filling ingredients in a food processor until smooth. Pour over the cooked base and return to the oven for 45-50 mins, until just set. Cover with foil if the top browns too quickly. Remove and cool, then cover and chill for 5 hrs, or overnight.
When ready to serve, unmould the cheesecake from the tin, top with the roasted vegetables and garnish with a few extra sprigs of thyme.

Tip: If you can't find gluten-free breadcrumbs, simply blitz some gluten-free bread.

See more Gluten-Free recipes