These quantities are for 12 slices and uses a 20cm springform tin.
Ingredients
Cheesecake
- 200 g oatcakes
- 125 g unsalted butter, diced
- ½ tsp fine sea salt
- 100 g Parmesan cheese, cut in pieces (2 cm)
- 4 egg yolks, from large eggs
- 600 g cream cheese with herbs
- 180 g mascarpone
Caramelised Red Onions
- 20 g olive oil
- 400 g red onions, sliced (1 cm)
- 30 g water
- ½ tsp fine sea salt
- 2 - 3 fresh chives, finely chopped, for garnishing
Preparation
Cheesecake
Preheat oven to 150°C. Line base and sides of a springform tin (Ø 20 cm) with baking paper.
Place oatcakes, butter and salt in bowl of food processor and pulse to bring together
Transfer to prepared tin, pressing down firmly. Clean mixing bowl.
Grate parmesan again in processor. Scrape down sides of mixing bowl with spatula.
Add egg yolks, cream cheese and mascarpone then process for 15 sec. Scrape down sides of bowl with spatula then mix again 10 sec. Spoon over base and level surface.
Bake for 70-80 minutes (150°C) until middle is just set (it will firm up as it cools). Run a knife around the edge to prevent surface from cracking then leave in tin to cool completely before covering with reusable wrap or cling film and placing in fridge overnight.
Caramelised Red Onions
Heat oil in frying pan and caramelise the onions until starting to soften.
Add water and salt, and continue to cook until fully caramelised
Transfer to a bowl and allow to cool completely before covering with reusable wrap or cling film and placing in the fridge until needed.
The next day, top cheesecake with caramelised red onions and chives. Serve at room temperature.