3 Cheese & Herb Cheesecake w Caramelised Shallots

Mates coming over and they eat ‘nothing with a face’ not a PROBLEM (?!) Whip this number up and impress their faces off.
Great in the winter served hot or in summer sliced with a chilled glass of Pinot Gris………and when you get their invitation, tell ’em you only eat steak, blue & bloody…. mic drop!

Prep Time: 15 min

Cook time: 45 min +

Serves: 6 - 8


200g oatcakes, finely crushed
125g butter, melted (not hot)*
1 tsp smoked paprika
pinch chilli flakes
250g full fat cream cheese
250g ricotta (can use cottage cheese)
100g cheddar, chopped into small pieces
3 eggs, beaten
2 spring onions, finely chopped
1 tbsp chives, chopped
2 tbsp fresh thyme leaves

Caramalised Balsamic Shallots
500g shallots, peeled
knob of butter*
1 tbsp brown sugar
1 tbsp balsamic vinegar
2 tbsp olive oil
handful fresh thyme leaves
salt and freshly ground black pepper



Food by Jax Hamilton // Photography : Daniela AebliGrease and line a 20cm spring release cake tin.

In a large bowl mix together the oatcake crumbs, butter, paprika and chilli flakes. Combine well then press into the base of the cake tin. Chill until ready to fill (if you’re filling immediately, chuck into the freezer).

Preheat oven to 170.

Whisk together the cream cheese and ricotta, add the eggs one at a time and whisk until smooth. Stir through half the cheddar, spring onions and herbs. Season with a little salt and pepper. Remove base from the fridge (freezer) and pour over mixture. Scatter with the remaining cheddar. Pop the tin on a baking tray (for any spills) and bung in the oven for 40 minutes or until the cheesecake has puffed up and is firm(ish) to touch.

Remove from oven and allow to set before slicing.

While cheesecake is baking, pop the shallots, butter, sugar, vinegar and oil in a pan and cook over a medium heat, stirring regularly until soft, golden, caramelized and fragrant. Toss through thyme and serve piled in the middle of your cheesecake.

All photos : Daniela Aebli Photography