Cornish Blue and walnut savoury cheesecake recipe

October 27, 2011
Author: Hannah

Blue cheese and walnutsEden 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?


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


  1. Mix the base ingredients together and press into a lined, an eight-inch 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.


7 responses to Cornish Blue and walnut savoury cheesecake recipe

  1. Hilary Minor says:

    I’m delighted to find Eden Project recipes on the site. I’ll start with the Fish Stew and work my way through them all ! :-)

  2. Hilary Minor says:

    Forgot to add that this savoury cheesecake sounds mouthwatering and very unusual – can’t wait to try it out :-)

  3. david bloy says:

    This was a fantastic dish. It was really flavoursome and not that difficult. I didn’t have a springform tin so just lined a cake tin with grease proof paper and left enough overhanging so I could lift the cheesecake out. It worked perfectly well. This is definitely a ‘make-again’ dish.

  4. Anita says:

    Sounds delicious. The recipe does not say what size of tin to use though…any advice?

  5. Hannah says:

    Our chef has clarified that you should use an 8-inch tin.

  6. Liz says:

    Planning to serve this with a Demuth’s recipe spinach sauce around it (v pretty pale green) and roasted tomato and red pepper sauce to pour on. Will see how it comes out!

  7. Teresa says:

    Have made this recipe a few times, it’s lovely & can easily be adapted. In the base I like to add marmite oatcakes too; in the filling, some broccoli. Sometimes, I make little individual ones & for those guests who aren’t veggie, add a little Parmesan. Utterly yummy!

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