Baked Feta Cheesecake

Baked Feta Cheesecake



  • 180 g feta cheese
  • 200 g goats milk feta cheese
  • 1 cup mint or coriander microgreens, to garnish
  • 1/3 cup hazelnuts, roasted
  • 60 ml extra olive oil, plus extra for brushing
  • assorted seasonal fruit, sliced where necessary
  • 75 g unsalted butter, cold and cut into small cubes
  • 150 g brown or treacle sugar
  • honey
  • 1/2 cup plus 5 tsp double cream
  • 10 ml Maldon salt, to season

Cooking Instructions

  1. Preheat the oven to 180ºC.
  2. Use a loose bottom cake pan to fit a frying pan, and crumble feta, mint and nuts into the bottom. Press down to make a flat cake.
  3. Bake for 20 minutes until golden brown.
  4. Cool down, loosen outer ring of pan and slide cheese onto serving platter.
  5. Slice fruit and drizzle with sugar or honey, place under a warm grill or lightly caramelise in pan with a drizzle of oil.
  6. Top cheesecake with fruit and drizzle with salted caramel.
  7. For the salted caramel: in a saucepan add butter, sugar and honey, simmer for 5 mins. Add cream and salt and stir through. Remove from heat and cool down.

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