Preparation time
30 mins to 1 hour
Cooking time
30 mins to 1 hour
Serves
Serves 8–10
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the cheesecake
- 180g/6oz digestive biscuits
- 1 tbsp chopped thyme leaves
- 80g/3oz salted butter, softened
- 2–3 tbsp runny honey
- 100g/3½oz walnuts, chopped
- 500g/1lb 2oz baby spinach, blanched and chopped
- fresh green salad, to serve
- sliced breakfast radishes, to serve
- 3 tbsp olive oil
- 1 lemon, juice only
For the filling
- 3 free-range eggs
- 150ml/5fl oz double cream
- 380g/13oz soft goats’ cheese
- 1 lemon, juice only
- salt and freshly ground black pepper
For the garnish
- 50g/1¾oz walnuts, grated
- 2 tsp thyme leaves
Method
To make the cheesecake, blitz the biscuits, thyme, butter, honey and walnuts together in a food processor. Transfer to a 23cm/9in round springform tin and push down to create a dense base. Scatter with the chopped spinach and place in the fridge for 1 hour, until set.
Preheat the oven to 170C/150C Fan/Gas 3.
To make the filling, mix the eggs, cream and goats’ cheese together. Stir in the lemon juice and season with salt and pepper. Spoon over the spinach in the chilled tin and bake for 50 minutes–1 hour. Remove from the oven and sprinkle over the walnuts and thyme. Leave to cool and set before slicing.
Serve with the salad and breakfast radishes dressed in the olive oil and lemon juice.