JUST WHAT YOU’RE LOOKING FOR

Recipe Inspiration

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
PRINT FULLSCREEN

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.
Chicken liver pâté with carmelised onions
Serves 1
Irish cheddar cheese cauliflower with hazelnut topping
Serves 4
Vanilla milk pudding with spiced cranberry coulis
Serves 1
Star anise orange rice pudding
Serves 6

This is one of eight beautiful recipes produced by Clodagh Mckenna in partnership with the National Dairy Council. This simple recipe is so easy to make and even more comforting to eat! Pour the milk, orange juice and orange zest over the rice, and mix well. Place the rice pudding dish into the pre-heated oven […]

Cheddar cheese potato dumplings with sage butter
Serves 1
Crispy Skellig sweet cheddar parmesan spears with a lemon aioli dip
Serves 2
Cashel blue oat cheesecake with Irish honey and thyme
Serves 1
Baked gubbeen with thyme and garlic
Serves 2
Smoked haddock chowder & wholemeal scones
Serves 6
Aged Dubliner cheese oat croquettes with spiced aioli
Serves 1