Blue cheesecakes


A richly flavoured baked cheesecake made with Stilton and served with pickled beetroot.

Equipment: You will need 8 x 12cm/6in ramekins or soufflé tins.


For the pickled beetroot

For the bases

For the cheesecake

To serve

  • 40g/1½oz runny honey (mixed, optionally, with a few drops of truffle oil)
  • 30g/1oz hazelnuts, toasted and lightly crushed
  • 15g/½oz baby basil