Goat’s cheese cheesecake with beetroot chutney – Food & Home Magazine

Name: Goat’s cheese cheesecake with beetroot chutney – Food & Home Magazine
Ingredients: Base; 200g digestive biscuits; 50g butter; Filling; 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; Chutney; 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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Goat's cheese cheesecake with beetroot chutney is a delicious savoury cheesecake, full of salty and fresh flavours and still perfect for teatime!

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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)