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Cheeseboard Cheesecake

4.4
6
Notes
1 hr cook
A savoury Basque cheesecake where we’ve used a creamy blue and Parmesan to amp up the flavours. This is a proper showstopper. Inauthentically delicious.
Jodie Nixon

Jodie Nixon

Cheeseboard Cheesecake
Serves
12
Chive
Parmesan
Cream Cheese
Egg
Double Cream
Fine Salt
Gorgonzola
Cornflour
Cream Cracker
Black Pepper
Black Pepper

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    Notes
    (4)

    N
    Nuria J.
    an hour ago
    Is the temperature of the oven set with the fan?
    P
    Pam W.
    11 days ago
    I finally got round to making this - absolutely delicious! Do it!
    M
    Malika K.
    13 days ago
    Which cheeses can replace gorgonzola?
    P
    Peter S.
    14 days ago
    Was it tested with different types of cheese? Thinking Beaufort, or gruyere and camembert would be pretty cool, but wondering if the moisture content of those cheeses would mess up the texture.
    H
    Hannah W.
    14 days ago
    I reckon Camembert could be too goey
    Jodie N.
    Jodie N.
    14 days ago
    ·
    Chef
    Hi Peter! Id agree with Hannah - I think camembert might be too oozy, unless using sparingly! This works really nicely with harder, less fatty cheeses so that it wont split during cooking :)

    Jodie Nixon

    Jodie is a recipe writer, Mob food producer, and professional snacker. When she's not recreating all your childhood classics, she's creating delicious veg-forward dishes that'll prove you don't always need meat to have a good time. She's one hell of a talented cook.

    Jodie Nixon
    View Chef profile

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