SAVOURY STILTON CHEESECAKE - TM

'A crumbly oatcake base, a layer of fig jam, creamy Stilton cheese and a scattering of balsamic-caramelised walnuts… this is a cheese board like never before. The sweetness of the fig jam and walnuts balances the salty, savoury Stilton, and there’s enough of a mix of textures that each bite is different. This is a rich, decadent final course for a dinner party.' This definition of the recipe, was what made me think of making it to take to an engagement party to which we had been invited, and where we had to bring a vegetarian dish..... The response was varied, as there were people there who did not like 'blue' cheese, others who loved it, and others who mistook it for a sweet cake, and felt a bit confused with it..... We liked it very much, but when I make it again, I will serve it with a green salad with balsamic dressing, or as a dessert, part of a cheese table..... and, a thin slice is just sufficient!!!

Ingredients
200 g oatcakes, broken in pieces
125 g unsalted butter, diced
150 g walnut halves
¼ tsp fine sea salt
200 g fig jam
30 g Parmesan cheese, cut in pieces (2 cm)
4 egg yolks, from large eggs
500 g ricotta cheese
280 g light cream cheese
230 g Stilton, crumbled
2 Tbsp balsamic vinegar
2 Tbsp caster sugar
3 - 4 fresh chives, finely chopped, for garnishing

Preparation
Preheat oven to 150°C. Line base and sides of a springform tin (Ø 20 cm) with baking paper.
Place oatcakes, butter, 50 g walnuts and salt in mixing bowl then mix 10-12 sec/speed 8 until clinging together. Transfer to prepared tin, pressing down firmly then spread over fig jam. Clean mixing bowl.
Place Parmesan in mixing bowl and grate 10 sec/speed 10.
Add egg yolks, ricotta, cream cheese and 200 g Stilton then mix 15 sec/speed 4. Spoon over base and level surface.
Bake for 70-80 minutes (150°C) until middle is just set (it will firm up as it cools). Run a knife around the edge to prevent surface from cracking then leave in tin to cool completely before covering with cling film and placing in fridge overnight.

The next day, heat remaining 100 g walnuts, vinegar and sugar in a frying pan over a medium heat for 1-2 minutes until slightly reduced and thickened.

Garnish cheesecake with glazed walnuts.

Add the remaining 30 g Stilton and chives then serve at room temperature.

Serves 12-14