Simon Rimmer served up a tasty savoury cheesecake with salad and chutney on Steph’s Packed Lunch.
The ingredients for the base are: 250g oatcakes, crushed and 125g unsalted butter, melted.
For the cheesecake toping: 400g ricotta, 400g cream cheese, 6 medium free-range eggs, 200g thick pancetta lardons, fried, 200g extra mature cheddar, grated and 100g parmesan, finely grated.
For the chutney: 2tbsp vegetable oil, 3-4 onions, finely chopped, 1 clove garlic, peeled and chopped, 2 red/green chillies, finely chopped, 1kg cherry tomatoes, halved, 200g demerara sugar, 200ml red wine vinegar, 1tbsp capers and 3 gherkins, chopped.
To serve: Mixed salad leaves.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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Hi thanks for the list of ingredients but where can I find the method for cooking the Cheddar Cheesecake please?
Hi, can you advise on Simons Savory cheesecake re how long and at what temperature it goes in the oven thanks. We have the ingredients.