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Savoury cheeseboard cheesecake

Recipe provided by delicious. magazine

A cheesecake but not as you know it. Made with an oatcake base, a ricotta, brie and goat’s cheese topping and sweet roasted red grapes, this savoury recipe is the ultimate way to end a dinner party – or a spectacular choice for Christmas.

Serves 16.

Hands-on time 20 min, plus chilling

Oven time 60-70 min

Tips: If the cheesecake is browning too quickly (step 3), put a sheet of foil over the top. Freeze leftover egg whites in a freezer bag marked with the date and number of whites. Use within 3 months.

Make Ahead: Complete the recipe up to 24 hours ahead and keep the cheesecake and grapes in separate airtight containers in the fridge. Bring to room temperature to serve.

Know-how: Membrillo is a sweet, rich jelly/paste made from quinces. It’s a traditional accompaniment to cheeseboards in Spain.

• 200g oatcakes

• 2 tbsp freshly grated parmesan

• 100g butter, melted

• 280g full-fat cream cheese (we used Philadelphia)

• 400g ricotta

• 100g brie, cut into small chunks

• 100g soft goat’s cheese, cut into small chunks

• 150g blue cheese, crumbled (we used stilton)

• 4 large free-range egg yolks (see tips)

• 125g membrillo, cut into 1cm cubes (see Know-how)

• 500g red grapes on the vine

• 1 tbsp runny honey

• Drizzle olive oil

You’ll also need… 20cm loose-bottomed cake tin, the base lined with non-stick baking paper

1. Heat the oven to 150°C fan/gas 3½. Whizz the oatcakes and parmesan in a food processor to form crumbs. With the motor running, pour in the butter until the crumbs are coated. (Or put the biscuits in a freezer bag and use a rolling pin to bash to crumbs. Transfer to a bowl, then mix in the melted butter.)

2. Tip the mixture into the lined cake tin and push down with the back of a spoon to create an even base, then chill.

3. Put the cream cheese, ricotta, brie, goat’s cheese, 75g of the blue cheese and the egg yolks in a large mixing bowl, then whisk until smooth with an electric mixer. Crumble the remaining blue cheese over the mixture and mix in gently with the membrillo. Pour the filling over the chilled biscuit base and bake for 60-70 minutes until the cake is golden and has just a slight wobble in the centre (see tips).

4. Meanwhile, put the grapes on a small baking tray, drizzle with honey and olive oil and toss with plenty of freshly ground black pepper. Bake on a lower shelf in the oven with the cheesecake for about 45 minutes until soft and juicy.

5. Allow the cheesecake and grapes to cool to room temperature or chill overnight until ready to serve (see Make Ahead). Top the cheesecake with the grapes and any roasting juices, then serve with extra oatcakes and membrillo.