Savoury cheesecake with roast black grapes in port

This savoury cheesecake is a true showstopper. A rich, creamy filling layered over a crisp, cheesy biscuit base, topped with glossy, port-roasted black grapes. The tang of blue cheese melds with the sweet, boozy fruit for a sophisticated, flavour-packed slice that’s perfect for sharing.

This dish is a treat best enjoyed in moderation. The score reflects the high saturated fat content from cheeses and butter, balanced somewhat by the protein and fruit.
Per serving (based on 10): approximately 580 kcal, 45g fat, 27g saturated fat, 25g carbohydrates, 18g sugars, 2g fibre, 18g protein.

Equipment

Ingredients

Method

1. Line your tin. Grab your 20cm loose-bottomed tin and line the base with parchment paper. It makes getting the cheesecake out so much easier later, trust me.
2. Make the cheesecake base. Whizz the oatcakes, digestives, Parmesan, and pecorino in your food processor until they look like fine crumbs. Pour in the melted butter and pulse until it clumps together. Tip this into your tin and press it down firmly and evenly. Pop it in the fridge to set for at least an hour – you can do this well ahead of time.

Bake the Cheesecake & Grapes (about 2 hours)

3. Heat your oven. Preheat it to 160C/140C Fan/Gas 2½. Time to get cosy.
4. Create the creamy filling. In the same processor (no need to wash it!), blend the ricotta, Brillat-Savarin, goats’ cheese, cream cheese and eggs until beautifully smooth. Crumble in most of the Roquefort and just pulse once or twice – you want lovely ripples of blue cheese, not a grey mixture!
5. Fill and bake. Pour your cheesy filling over the chilled base and smooth the top. Scatter the last bits of Roquefort over. Bake for 1½ to 2 hours. It’s done when the edges are set but the very centre still has a slight, gentle wobble.
6. Roast the grapes alongside. While the cheesecake bakes, put the grapes in a baking tray. Grind over plenty of black pepper, then pour over the port and honey. Give them a good mix. Put the tray in the oven too, for about 1 hour. Baste them with the juices every 20 minutes – they’ll become sticky and glorious.
7. Cool and serve. Let the cheesecake cool in its tin before carefully releasing it. Spoon the warm, syrupy grapes and all their port glaze over the top. Slice and watch everyone’s eyes light up.

What can you serve with this

1. A crisp green salad. Something with rocket or watercress and a sharp vinaigrette cuts through the richness perfectly.
2. Fig and walnut sourdough. Toasted slices add a wonderful crunch and their sweetness echoes the grapes.
3. Charcuterie. A few slices of salty prosciutto or coppa on the side makes it a full feast.
4. Pickles. A small dish of cornichons or pickled onions provides a fantastic vinegary punch.

FAQs for Savoury Cheesecake

• Can you make a savoury cheesecake ahead of time? Absolutely. You can make the base a day ahead. The baked cheesecake (without grape topping) also keeps, covered, in the fridge for up to two days. Add the grapes just before serving.
• What is the difference between a sweet and a savoury cheesecake? A savoury cheesecake uses cheese in the filling (like goats’ cheese or blue cheese) and has a savoury base, often made from crackers or biscuits with Parmesan. It’s served as a starter or centrepiece, not a dessert.
• Why did my cheesecake crack? Over-baking is the usual culprit. The gentle wobble in the centre is key – it will set as it cools. A water bath can help, but isn’t essential for this recipe.
• Can I freeze a savoury cheesecake? You can, but the texture of the filling may change slightly upon thawing. Freeze without the grape topping for up to a month.
• What can I use instead of port for the grapes? A rich red wine, marsala, or even a sweet balsamic glaze thinned with a little water will work wonderfully.
• Is savoury cheesecake served hot or cold? It’s best served at room temperature or slightly warm, not piping hot straight from the oven.

Nutri-score Health Check

This recipe scores a D on the Nutri-Score scale. It’s a delicious indulgence.

Positive Factors: The dish provides a good amount of protein from the eggs and assortment of cheeses, and the black grapes contribute some vitamins and fibre.

Negative Factors: The score is lowered by the high content of saturated fat (from the butter, cream cheese, and other cheeses), sugars, and salt (particularly from the blue cheese and Parmesan).

Remember, this score is automatically calculated from the ingredients in the recipe and is only a guide. Enjoy this as part of a balanced diet.

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