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Cashel blue oat cheesecake with Irish honey and thyme

Cashel blue oat cheesecake with Irish honey and thyme

Yields 1 Servings
occasions
Dessert
dairy ingredients
Butter, Cheese, Sour Cream
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Cashel blue oat cheesecake with Irish honey and thyme

INGREDIENTS

DIRECTIONS

1
Preheat the oven to 140oC. Grease and line the base and sides of a 20cm springform cake tin with baking paper. Mix the oatcake crumbs, whizzed walnuts and melted butter with a pinch of salt and a grinding of pepper in a bowl until thoroughly combined. Transfer the buttery crumbs to the prepared tin, use the back of a spoon to spread the crumbs in an even, well-compacted layer. Chill until needed.
2
To make the filling, beat the cream cheese with a wooden spoon until smooth. Add the sour cream and beat again. Gradually pour in the eggs, beating after each addition until fully combined.
3
Sift the flour over the cheese mixture and gently fold it in. Fold in the blue cheese, thyme leaves and honey. Mix well.
4
Scrape the mixture into the filled cake tin, smooth the top and transfer to the oven. Bake for 1 hour or until just set, with the tiniest wobble in the centre. Turn off the heat and allow to cool completely in the oven. Serve with a drizzle of extra honey.

Ingredients Checklist

Instructions

1
Preheat the oven to 140oC. Grease and line the base and sides of a 20cm springform cake tin with baking paper. Mix the oatcake crumbs, whizzed walnuts and melted butter with a pinch of salt and a grinding of pepper in a bowl until thoroughly combined. Transfer the buttery crumbs to the prepared tin, use the back of a spoon to spread the crumbs in an even, well-compacted layer. Chill until needed.
2
To make the filling, beat the cream cheese with a wooden spoon until smooth. Add the sour cream and beat again. Gradually pour in the eggs, beating after each addition until fully combined.
3
Sift the flour over the cheese mixture and gently fold it in. Fold in the blue cheese, thyme leaves and honey. Mix well.
4
Scrape the mixture into the filled cake tin, smooth the top and transfer to the oven. Bake for 1 hour or until just set, with the tiniest wobble in the centre. Turn off the heat and allow to cool completely in the oven. Serve with a drizzle of extra honey.
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