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Parmesan and ricotta cheesecake

By: Lizzie Kamenetsky

Published: 22 Jan 16
Updated: 18 Mar 24

Lizzie Kamenetzky shares an Alpine inspired recipe from her latest book, Winter Cabin Cooking. If you haven’t tried savoury cheesecake before, you’re in for a real treat.

Easy
December 2015

Test kitchen approved

Serves 8-10
Hands-on time 20 min, oven time 50 min, plus chilling

Lizzie Kamenetzky shares an Alpine inspired recipe from her latest book, Winter Cabin Cooking. If you haven’t tried savoury cheesecake before, you’re in for a real treat.

Nutrition: per serving

Calories: 391kcals
Fat: 30.4g (17.1g saturated)
Protein: 15.2g
Carbohydrates: 13.5g (2.8g sugars)
Fibre: 1.3g
Salt: 0.7g

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Ingredients

100g unsalted butter, melted, plus extra to grease
125g oatcakes
75g digestive biscuits
25g shelled walnuts
300g full-fat cream cheese
300g ricotta
150g parmesan (or vegetarian alternative), grated
4 medium free-range eggs
Small bunch fresh chives, snipped

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Method

Grease a 20cm diameter loose- bottomed or springform cake tin. Whizz the oatcakes, biscuits and walnuts into fine crumbs in a food processor (or crush finely in a large freezer bag with a rolling pin). Put in a bowl, then add the melted butter and mix until it looks like wet sand. Press into the base of the tin, working it to the edges and a little up the sides. Chill for at least 30 minutes.
Heat the oven to 150°C/130°C fan/ gas 2. In a large bowl, beat the cream cheese, ricotta and parmesan (or alternative) until smooth using an electric mixer. Beat in the eggs and chives, then season with plenty of freshly ground black pepper.
Pour the cheese mixture onto the chilled biscuit base, then bake for 50-60 minutes until it’s set, with a slight wobble in the centre. Cool fully in the tin, then remove to serve