Savoury Goats Cheesecake

Cheesecake?  Savoury?!  I remember hearing the concept of "cheesecake" when I was about 10.  It wasn't common in the UK before the late 80s or 90s to have cheesecake and the only ones you could find in the shops were from a cake mix packet with some blackcurrant compote on top.  I remember thinking it very odd to have cheese in a cake (as my mental image was of a block of cheddar) and shouldn't cheese be savoury?

Well this version is savoury and it would make a delicious main meal for a vegetarian guest or possibly a starter.  Don't underestimate this though as it is very filling with all of the lovely goats cheese inside but definitely a success.  Even my 5 year old proclaimed this a winning recipe!

I've suggested this may be for 2 but if you are very hungry it might be a single person portion (although be warned it is rich), alternatively, keep half in the fridge for a lovely lunch the next day.

Savoury Goats Cheesecake - Serves 1-2

Ingredients

50g, 1.5oz Scottish oatcakes (savoury oat biscuits)
25g, 0.75oz Butter
1 Egg
150g, 5oz Goats cheese (the soft, rindless type which looks a bit like ricotta)
1/4 - 1/2 Clove Garlic, very finely minced

Method

Preheat an oven to 170oC, 350F, Gas Mark 4.

Prepare a 4 inch, 10cm cake tin by lining with baking paper (or you could make this in a baking dish but it would be more difficult to serve.)  If your tin has a loose base, line it with one piece of paper to avoid the filling escaping.

Crush the oatcakes into small crumbs either by crumbling them in your hand or by putting them in a bag and bashing with a rolling pin.

Melt the butter and mix in the oatcake crumbs.  Press the crumbs into the base of the cake tin.

Crack the egg then whisk until light and fluffy, whisk in the garlic and the goats cheese and whisk until all incorporated.  This will look quite thin but don't worry.  Pour over the oatcake base and bake for approx 25 minutes or until cooked through.

Leave to cool in the tin and serve either slightly warm or cold with salad.  How odd (but delicious) it seems now to serve something savoury and call it cheesecake!

I've linked up to recipe of the week.