Blue cheesecakes



A richly flavoured baked cheesecake made with Stilton and served with pickled beetroot.
Equipment: You will need 8 x 12cm/6in ramekins or soufflé tins.

By Yotam Ottolenghi
From Saturday Kitchen


For the pickled beetroot

  • 3 large beetroot, skin on and scrubbed
  • 2 garlic cloves, crushed
  • 1 bay leaf
  • 10g/½oz sprigs of thyme
  • ½ tsp black peppercorns
  • 50g/1¾oz caster sugar
  • 500ml/18fl oz red wine vinegar
  • 1 tbsp coarse sea salt

For the bases

  • 40g/1½oz unsalted butter, fridge-cold and cut into 2cm/¾in cubes, plus extra, melted, for greasing
  • 50g/1¾oz pumpkin seeds, toasted
  • 5 digestive biscuits, roughly crumbled
  • 40g/1½oz Parmesan, coarsely grated
  • ½ tsp salt

For the cheesecake

  • 20g/¾oz unsalted butter
  • 1 leek, thinly sliced
  • 360g/12oz cream cheese
  • 170g/6oz crème fraîche
  • 80g/3fl oz double cream
  • 2 garlic cloves, crushed
  • 20g/¾oz chives, finely snipped
  • 1 tbsp chopped basil
  • ½ tsp salt
  • 100g/3½oz Stilton, roughly crumbled
  • 4 free-range eggs, lightly beaten

To serve

  • 40g/1½oz runny honey (mixed, optionally, with a few drops of truffle oil)
  • 30g/1oz hazelnuts, toasted and lightly crushed
  • 15g/½oz baby basil