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Savoury Blue Cheese Cheesecake

Savoury Blue Cheese Cheesecake


It’s sweet, funky and savoury and it’ll keep your guests coming back for more. A great dish to serve a crowd when entertaining as a little goes a long way.

  • Serves: 8-12 |
    8-12 servings
  • Rating:

  • Difficulty:

  • Prep Time : 60 mins |
  • Cook Time : 55 mins
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The Base

200 g Digestive biscuits
100 g butter, melted

20 cm springform tin

Blue Cheese Cheesecake Filling

500 g full-fat cream cheese
150 g sour cream
3 large eggs, whisked
60 g cake flour
2 Tbsp (30 ml) chopped chives
1 Tbsp (15 ml) chopped fresh thyme
200 g blue cheese, chopped into smallish chunks


1 jar onion marmalade
6 preserved figs, quartered (fresh figs can also be used)
6 whole baby beetroots, quartered
50 g walnuts, lightly toasted

handful of mixed microgreens

The Base

Preheat the oven to 180 ºC.

Blitz the biscuits to a fine crumb in a food processor. Add the melted butter to the biscuit crumb and mix well to combine.

Measure out half of the crumb mixture and sprinkle evenly over the base of a 20 cm springform pan. Use your fingers, or the bottom of a tumbler, to press the crumb mixture down to achieve an even base.

Use the rest of the crumb mixture to build the up the sides of the pan until the interior is completely covered in biscuit crumb. Bake the base for 8 minutes then remove from the oven and allow to cool completely.

Blue Cheese Cheesecake

Turn the oven down to 150 ºC.

Using a wooden spoon or spatula, mix the cream cheese and sour cream together in a large bowl until combined and smooth.

Add the whisked eggs and mix well to incorporate.

Sift in the flour, then add the herbs and blue cheese chunks and fold together. Pour the mixture into the cooled base and smooth out the top.

Bake for 50-55 minutes until the cake has set but the centre still has a slight jiggle.

Allow the cheesecake to cool completely before removing from the tin. Place the cheesecake onto your serving platter.

Add dollops of onion marmalade to the top of the cheesecake and spread into an even layer. Arrange the quartered figs and beetroot on top. Sprinkle with chopped walnuts and finally garnish with microgreens.

TIP: this cheesecake is very rich, so is great to serve to a crowd as a little goes a long way.