Eden Project

Cornish Blue and walnut savoury cheesecake recipe

Eden chef Tony Trenerry came up with this locally sourced, savoury cheesecake, gently flavoured with Blue Cheese and herbs, for our Bakery. Why not try making the easy recipe yourself, to serve either as finger food at a party, or as a meal with salad?

Ingredients
For the base:

• 100g white bread crumbs
• 30g oats
• 40g broken walnuts
• 50g melted butter
• Black pepper

For the filling:

• 3 eggs
• 175g Cornish Blue cheese
• 350g cream cheese
• 2 sprigs rosemary (finely chopped)
• 4 spring onions (finely sliced)
• 2 cloves roasted garlic (chopped)
• Black pepper

For the topping:

• 10 walnut halves

Method

1. Mix the base ingredients together and press into a lined, springform tin.
2. Bake in a pre-heated oven (180 degrees Centigrade) for about 12 minutes.
3. Beat together the cream cheese, eggs, rosemary and black pepper, then stir in the crumbled blue cheese and spring onion.
4. Pour the mixture into the tin and level. Add the walnut pieces on top, slightly pushed in.
5. Bake in a 170 degrees Centigrade oven for about 30–40 minutes.
6. Allow to cool slightly before slicing.

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