Goat's cheesecake with red onion jam


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




Red onion jam

Cheesecake base

Goat's cheesecake filling

  • 250g of Bosworth Ash Log
  • 100g of cream cheese
  • 150ml of double cream
  • 1 gelatine leaf

To plate


  • Muslin cloth
  • 25cm x 18cm x 2 cm terrine mould


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
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
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
Preheat the oven to 175°C/gas mark 4
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
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
To make the topping, beat the cheeses together until smooth. Place the cream in a small pan, bring to the boil and set aside
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
Pour the cheese mixture over the pre-set base and allow to set until firm, for 2–3 hours
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
First published in 2015

Simon Hulstone's aesthetically pleasing and rewarding cuisine can be found in Torquay at The Elephant, which holds a Michelin star.

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