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This indulgent cheesecake balances creamy, salty, and sweet flavours, making it a show-stopping starter or cheese-course alternative. It can be stored in the fridge for 2–3 days but does not freeze well.
INGREDIENTS
For the cheesecake:
- 250g President Cream Cheese
- 40g cake flour
- 5ml salt
- 80g President Creamy Blue Cheese
- 80g preserved green figs, chopped
- 150ml cream
- 3 eggs, lightly beaten
- 200g breadcrumbs
- 100ml melted Bonnita butter
- 30ml chopped parsley
For the tomato Confit:
- 200g cocktail tomatoes
- 200g green grapes, seeded & halved
- 200g sugar
- 250ml white wine vinegar
- ½ onion, finely chopped
- salt & pepper to taste
METHOD
- Preheat the oven to 160°C. Beat the cream cheese until smooth, then add the cake flour, salt, blue cheese, and figs. Stir well. Fold in the cream, followed by the eggs, until just combined.
- Mix the breadcrumbs, melted butter, and parsley together. Press firmly into the base of a 20 × 23cm lined baking tray or tin. Bake for 10 minutes.
- Pour the filling over the base and bake for 20–25 minutes, or until just set with a slight wobble in the centre (it will continue cooking as it cools).
- Allow to cool completely, then refrigerate overnight to firm up.
- Place all the confit ingredients in a saucepan over medium heat. Simmer gently, without stirring, for about 15 minutes, or until the mixture is syrupy. Season to taste and allow to cool.
- Serve with the tomato confit on top.
Chef’s Note
The main fruit element can be varied; try pineapple, apple, or kiwi for a different twist.
Add shards of Parma ham or crispy bacon for extra flavour.