Ingredients

• 250g/8½oz oatcakes
• 125g/4½oz melted butter
• 700g/1lb 8½oz ricotta cheese
• 300g/10½oz full-fat soft cheese
• 6 free-range eggs
• beaten
• salt and freshly ground black pepper
• 200g/7oz Roquefort (or similar blue raw milk sheep’s cheese)
• 200g/7oz dried figs
• chopped
• 200ml/7fl oz balsamic vinegar
• 200g/7oz caster sugar
• 1 tsp freshly grated nutmeg
• 200g/7oz baby onions
• 1 garlic clove
• crushed
• salt and freshly ground black pepper
• watercress
• small punnet mustard cress
• snipped
• beetroot leaves

Directions

• Preheat the oven to 180C/350F/Gas 4.
• In a bowl
• crush the oatcakes and mix in the melted butter
• then press into a 25cm/10in springform cake tin.
• For the filling
• place the ricotta cheese
• soft cheese
• eggs and salt and freshly ground black pepper into a food processor and pulse until smooth.
• Add the Roquefort cheese and dried figs to the food processor and pulse again.
• Spoon the cheese mixture onto the oatcake base and transfer to the oven to bake for one hour. Remove from the oven and allow to cool.
• For the onions
• place the balsamic vinegar
• caster sugar
• nutmeg
• baby onions and garlic into a small pan over a medium heat. Bring to the boil
• then reduce the heat to simmer until the onions have softened and the liquid has reduced to a syrup.
• To serve
• cut the cheesecake and place a wedge of the cheesecake onto each plate. Top with some of the onions and place a small handful of watercress
• mustard cress and beetroot leaves alongside. Drizzle around the remaining syrup from the onions.