This one’s for the proper cheese fans. Obviously, cheese is life, and we’ve really gone to town on this one. It’s been a popular seller for us over the last year, just because it’s so different. It’s entirely adaptable to your cheeses of choice, but this is based on what we like. A nice variety of cheeses at the end of a double indulgent meal hits the spot every time. This one’s a centrepiece sharer, so you can openly advertise to your pals and family that you’ve got a cheeseboard cheesecake for dessert and see them all come running!
- For the base
- 250g savoury cream crackers
- 160g butter, melted
- For the filling
- 920g cream cheese
- 150g apple and pear spiced chutney
- Salt and pepper
- For the topping
- 200g Stilton cheese
- 125g mature Cheddar cheese
- 125g red Leicester cheese
- 80g brie
- 300g caramelized onion chutney
- 3 figs
- 2 or 3 celery sticks
- 100g mini gherkins
- 150g seedless grapes
- 50g mini pickled onions
- A few sprigs of redcurrants
- 2 fresh rosemary sprigs
- Leaves from 1 thyme sprig
Whizz the crackers into a coarse crumb in a food processor (stick ’em in a sandwich bag and bash with a rolling pin if you haven’t got a processor). Add the melted butter and give it a good stir to make sure that all the crackers are nicely coated. Pour into the cake tin and press down gently and evenly to make your base. Level off around the edge with the back of a spoon and place in the fridge for 30 minutes to firm up.
For the filling, it’s as simple as mixing the cream cheese, chutney and a pinch of salt and pepper together. Spoon onto the cracker base and level off with a palette knife. Stick it back in the fridge for at least 2 hours to set.
Once set, remove from the fridge and take it out of the tin.
Time to get creative. Get your favourite cheeses, cut and break them into different shapes and sizes, and place on top of the cake using the caramelized onion chutney to hold things in place.
Slot the figs, celery, gherkins, grapes and pickled onions in between all the gaps. Add the sprigs of redcurrants and rosemary and sprinkle over the thyme leaves for a proper decent-looking cheeseboard cheesecake.
Put this in the centre of a table and you’re guaranteed to have some happy faces!
Pleesecakes by Joe Moruzzi & Brendon Parry, Quadrille, £15.