Goat’s cheese cheesecake with beetroot chutney – Food & Home Magazine
Goat's cheese cheesecake with beetroot chutney is a delicious savoury cheesecake, full of salty and fresh flavours and still perfect for teatime!
Ingredients
- <h3>Base</h3>
- 200g digestive biscuits
- 50g butter
- <h3>Filling</h3>
- 150g butter, at room temperature
- 5 large eggs, beaten
- 60ml (¼ cup) cake flour
- 300g soft cream cheese, at room temperature
- 375g soft goat’s cheese, at room temperature
- 60ml (¼ cup) milk
- <h3>Chutney</h3>
- 500g beetroot, stalks removed but
- 12,5cm of stem left (see Cook’s Tips below)
- 100g onions, peeled and finely chopped (see Cook’s Tips below)
- 100g Granny Smith apples, peeled, cored and finely chopped (see Cook’s Tips below)
- juice of 1 lemon
- 200ml white or cider vinegar
- 2,5ml (½ tsp) ground ginger
- 2,5ml (½ tsp) allspice
- 10ml (2 tsp) salt
- 500g sugar (see Cook’s Tips below)
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