Blue cheesecakes

1. 1

   Put all the ingredients for the pickled beetroot in a medium, lidded saucepan. Pour over 800ml/1 pint 8fl oz water. The beetroots should be submerged, so add a little more water if you need to. Bring to the boil, then reduce the heat to medium and cook, covered, for 35-40 minutes, or until the beetroot is soft. Leave to cool completely.

2. 2

   Lift the beetroots out of the liquid, then peel and cut them into 1cm/½in dice. Put it in the bowl. Strain the pickling liquid, and return it to the pan. Cook over a medium heat for 25 minutes, or until reduced by half to about 600ml/1 pint 2fl oz. Set aside to cool, then pour the liquid over the beetroots. Cover and chill in the fridge for 24 hours.

3. 3

   For the bases, lightly grease eight 12cm/6in diameter ramekins or soufflé tins with melted butter and place a circle of baking paper in the base of each.

4. 4

   Put all the ingredients for the cheesecake base in a food processor. Pulse to form fine crumbs, then divide between the ramekins, pressing down evenly and firmly.

5. 5

   For the cheesecake toppings, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a small saucepan over a medium heat for 7 minutes, stirring from time to time, until soft. Leave the leeks to cool, then transfer them to a large mixing bowl.

6. 6

   Add the cream cheese, crème fraîche, cream, garlic, chives, basil, salt and a good grind of black pepper to the leeks. Mix well to form a smooth paste. Gently fold in the blue cheese and eggs, then pour the mixture into the ramekins.

7. 7

   Bake for 25-30 minutes, until a skewer inserted into the middle comes out clean.

8. 8

   Serve immediately, in the ramekins or soufflé tins, garnished with a drizzle of honey, the hazelnuts and basil. The beetroot, strained, can be spooned on top of the cheesecakes before the garnishes, or served alongside.

1 serving ≈ 181 g

Nutrition values are estimates. - means data is unavailable.