Boursin Cheesecake with Roasted Shallots and Beetroots
Ingredients
For the Base:
For the Filling:
For the Sticky Vegetables:
To Garnish:
Method
- Preheat your oven to 180C Fan. Line a 20m loose bottomed circular cake tin with parchment paper.
- Drizzle the olive oil and balsamic into a small baking dish. Add the halved shallots & beetroot and toss in the oil. Add salt and pepper to season, followed by the thyme sprigs. Roast for 45 minutes until soft and jammy. Toss halfway.
- Add the oatcakes and melted butter into a food processor then blend for 40 seconds until thick, sandy crumbs have formed. Place this mix into the prepared cake dish and use the back of a spoon to flatten. Pop into the fridge while you make the filling.
- Add all of the ingredients together into a bowl and whisk until smooth. Pour over the biscuit base and bake for 30-35 minutes until a rich golden brown and there is no wiggle in the middle of the cake. Pop this into the fridge for 1 hour before serving with the sticky roasted vegetables and a sprinkling of thyme.
Rate this recipe
Overall Rating:
3.70
(15)
