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Goat's cheesecake with red onion jam
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Simon Hulstone's magnificent goats' cheese canapé is served with a tangy red onion jam to get the taste buds going. If you have never had a savoury cheesecake before, definitely give this flavoursome recipe a go. You will need a 2.5cm pastry ring cutter to stamp out the individual canapés for this recipe, or, if preferred, you can simply use a knife to cut the large tray-set cheesecake into squares, triangles, or any shape you desire.
First published in 2015
Ingredients
Metric
Imperial
Red onion jam
- 400g of red onion, finely sliced
- 50ml of balsamic vinegar
- 2 cloves
- 2 juniper berries
- 4g of salt
- 1 garlic clove, minced
- 350g of redcurrant jelly
- 3 sprigs of thyme
- oil
Cheesecake base
- 120g of puff pastry
- 20g of sesame seeds
- 20g of poppy seeds
- 120g of unsalted butter
- salt
Goat's cheesecake filling
- 250g of Bosworth Ash Log
- 100g of cream cheese
- 150ml of double cream
- 1 gelatine leaf
To plate
- 1 handful of micro cress
SAVE RECIPE
Equipment
- Muslin cloth
- 25cm x 18cm x 2 cm terrine mould
Method
1
To begin, make the red onion jam. Place a little oil in a large pan and cook the finely sliced onion and garlic with the salt until they have released their juices and are soft
- oil
- 400g of red onion, finely sliced
- 1 garlic clove, minced
- 4g of salt
2
Wrap the cloves, juniper berries and thyme leaves in a muslin cloth then add to the pan with the balsamic vinegar and redcurrant jelly. Allow to simmer for 30 minutes
- 2 cloves
- 2 juniper berries
- 3 sprigs of thyme
- 50ml of balsamic vinegar
- 350g of redcurrant jelly
3
Remove the muslin cloth wrap from the pan and chill the contents of the pan in the fridge until needed. It should resemble a jam
4
Preheat the oven to 175°C/gas mark 4
5
To make the base, roll out the puff pasty to a thickness of 1/2cm and place in the oven for 10–15 minutes, or until golden brown. Leave to cool then flake the puff pastry and blend with the seeds and salt in a bowl. Use the butter to bind the pastry together again
- salt
- 120g of puff pastry
- 20g of sesame seeds
- 20g of poppy seeds
- 120g of unsalted butter
6
Line a baking tray with parchment paper and roll the pastry out to a thickness of 1/2cm. Place in the tray, pressing firmly into place so it's even and flat. Leave to set in the fridge for at least 1 hour
7
To make the topping, beat the cheeses together until smooth. Place the cream in a small pan, bring to the boil and set aside
- 100g of cream cheese
- 250g of Bosworth Ash Log
- 150ml of double cream
8
Soak the gelatine in cold water for 4 minutes, squeeze out any excess water and whisk through the warm cream to dissolve. Whisk this with the cheese until well-combined and smooth
- 1 gelatine leaf
9
Pour the cheese mixture over the pre-set base and allow to set until firm, for 2–3 hours
10
Using a 2.5 cm pastry cutter, or sharp knife, portion the cheesecakes into rounds, squares or shapes of your choice. Top each individual cheesecake with the red onion jam, add 2 pieces of micro cress and serve
- 1 handful of micro cress
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