Savoury Stilton Cheesecakes with Pickled Beetroot

Name: Savoury Stilton Cheesecakes with Pickled Beetroot
Prep time: 27 h 15 min
Cook time: 1 h 42 min
Total time: 28 h 57 min
Yield: 8 servings
Ingredients: 3.00 pieces Beetroot; 4.00 cloves garlic clove; 1.00 piece Bay leaf; 10.00 g Thyme; 0.75 tsp Black Pepper; 50.00 g Caster sugar; 500.00 ml Red wine vinegar; 1.00 tbsp Sea salt; 65.00 g unsalted butter; 50.00 g Pumpkin seeds (roasted); 5.00 pieces digestive biscuits; 40.00 g Parmesan; 1.00 tsp Salt; 1.00 piece Leek; 360.00 g Cream cheese; 170.00 g Crème fraîche; 80.00 g Double cream; 20.00 g finely snipped chives; 1.00 tbsp finely chopped basil; 100.00 g Stilton; 4.00 pieces Egg; 40.00 g runny honey; 3.00 drops Truffle oil; 30.00 g Hazelnut; 15.00 g Basil (for garnish); 800.00 ml water

Eight individual savoury Stilton and leek cheesecakes on pumpkin-seed, digestive-biscuit and Parmesan bases, served with 24-hour pickled beetroot, runny honey, toasted hazelnuts and baby basil. Optional truffle oil may be mixed into the honey.

Prep1635 min

Cook102 min

Servings8

Cal/serving595

#Vegetarian#cheese#cheesecake#comfort food#blue cheese#beets

Ingredients

Servings

water800 ml

Instructions

13 steps

1
Scrub the three beetroot well, leaving the skins on. Crush two garlic cloves for the pickle and measure the bay leaf, fresh thyme sprigs, whole peppercorns, caster sugar, red wine vinegar, coarse sea salt and 800 ml water.
15 min
2
Put the beetroot, two crushed garlic cloves, bay leaf, thyme sprigs, 0.5 teaspoon whole peppercorns, sugar, vinegar and coarse sea salt in a lidded saucepan. Add 800 ml water, topping up only if needed to submerge the beetroot. Bring to the boil, cover, reduce to medium and cook for 35 - 40 minutes until tender.
40 min
3
Leave the beetroot in the pickling liquid until both have cooled completely; allow about 60 minutes.
60 min
4
Lift out and peel the beetroot, cut it into 1 cm dice and place it in a non-reactive bowl. Strain the liquid, discarding the garlic, bay leaf, thyme and peppercorns.
10 min
5
Return the strained liquid to the pan and simmer over medium heat for about 25 minutes, until reduced by half to roughly 600 ml.
25 min
6
Set the reduced liquid aside until completely cool; allow about 60 minutes.
60 min
7
Pour the cooled pickling liquid over the diced beetroot, cover and refrigerate for 24 hours.
1440 min
8
Grease eight 12 cm ramekins or soufflé tins with 5 g melted unsalted butter and line the bases with baking paper. Process 40 g cold butter, toasted pumpkin seeds, five roughly crumbled digestive biscuits, Parmesan and 0.5 teaspoon salt to fine crumbs. Divide evenly and press firmly into the tins.
15 min
9
Preheat the oven to 200°C/180°C fan/Gas 6. Melt 20 g unsalted butter in a small saucepan, add the thinly sliced leek and cook over medium heat for 7 minutes, stirring occasionally, until soft.
7 min
10
Let the leek cool for about 15 minutes. Meanwhile crush the remaining two garlic cloves, snip the chives, chop the filling basil, lightly beat the eggs and crumble the Stilton.
15 min
11
Mix the cooled leek with the cream cheese, crème fraîche, double cream, remaining garlic, chives, chopped basil, remaining 0.5 teaspoon salt and 0.25 teaspoon freshly ground black pepper until smooth. Gently fold in the Stilton and beaten eggs, then divide among the prepared tins.
15 min
12
Bake for 25 - 30 minutes, until set and a skewer inserted in the centre comes out clean.
30 min
180°C
13
Drain the pickled beetroot well. Serve the hot cheesecakes immediately in their tins with the beetroot, runny honey, optional truffle oil mixed into the honey, toasted crushed hazelnuts and baby basil.
5 min

Nutrition

1 serving ≈ 244 g

Nutrition values are estimates. - means data is unavailable.

595

kcal

15.9g

Protein

26g

Carbs

49.2g

Fat

3.7g

Fiber

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Savoury Stilton Cheesecakes with Pickled Beetroot

Ingredients

Instructions

Nutrition

My notes and cooking history

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