East India Company Savoury Marmalade Cheesecake – recipe
This is a recipe for a cheesecake but this is a Savoury Marmalade Cheesecake which makes a perfect lunch with salad or even as part of the cheese spread on a buffet. It can also make a rather unique dessert along with some grapes.
The Espelette Chilli Marmalade is both sweet and spicy, making it a wonderful addition to your regular cheese platter.
For the filling:
200g savoury crackers, crushed
50g butter
10 sun-dried tomatoes in olive oil, chopped
250g cream cheese
300ml sour cream
5 eggs
Half a jar East India Co. Savoury Marmalade such as Green Tomato & Espelette Chilli Marmalade
Salt to taste
For the topping:
Half a jar East India Company Savoury Marmalade
2 tsp lemon juice
Method:
Heat the oven to 160°C. Oil a 23cm spring-form cake tin and line the bottom with greaseproof paper.
Melt 50g of butter and combine with the crushed biscuits. Press the biscuits into the bottom of the tin and smooth to give an even layer. Allow to set in the fridge while you continue to make the filling.
Put the cream cheese in a bowl and beat with an electric mixer until it’s smooth. Add the sour cream and beat again, then add the eggs one at a time and beat on the slow setting to combine. Finally stir in the tomatoes, marmalade and seasoning.
Pour the mixture onto the prepared biscuit base and bake for 45-50mins or until just set.
Remove from the oven and allow to cool in the tin for 10 minutes before gently running a pallet knife around the edge of the tin to release the cheesecake. Then undo the spring-form and remove from the tin. Allow to cool completely before chilling in the fridge overnight or for around 8 hours.
Warm the remaining marmalade and add the lemon juice. Pour over the cheesecake and allow the topping to cool in the fridge for a couple of hours.
Serve Savoury Marmalade Cheesecake as a savoury starter with salad, or as a unique dessert.
Recipe by Chrissie Walker © 2018
