Try the delicious blend of cheeses in this savoury cheesecake, served with a spicy chutney. All you need is a green salad to serve alongside.
Preheat the oven to 150C/300F/Gas 2.
For the base, mix the crushed oatcakes and melted butter together in a bowl until well combined. Press the mixture into the base of a 23cm/9in springform cake tin.
Beat the ricotta, cream cheese and Lancashire cheese together in a bowl, then beat in the eggs, one at a time, until well combined. Fold in the onion and tarragon. Season, to taste, with salt and freshly ground black pepper.
Spoon the mixture into the springforrm tin and sprinkle over the pecorino.
Bake in the oven for one hour. Remove the cheesecake from the oven and set aside to cool slightly in its tin.
Meanwhile, for the spiced chutney, heat the oil in a frying pan over a medium heat and fry the onions for 5-10 minutes, or until softened.
Add the remaining spiced chutney ingredients and bring the mixture to the boil. Boil for 12-15 minutes, or until the chutney has thickened.
Serve a wedge of cheesecake with a spoonful of chutney.
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