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Savoury Goat's Cheese, Ginger & Beetroot Cheesecake


Moreish individual savoury cheesecakes that make the perfect starter when entertaining, or an indulgent lunch or dinner. The crumb bases are made with Stem Ginger Oatmeal biscuits from Lottie Shaw's award winning Yorkshire bakery. Each cheesecake is topped with a delicious mixture of goat's cheese, our creamy Yorkshire Mayonnaise along with garden herbs, and then finished with beetroot shavings and slow roasted shallots.

A true Yorkshire collaboration as the savoury oatmeal biscuits are baked with our award winning Yorkshire Rapeseed Oil, of which we are extremely proud.

Makes 6 individual cheesecakes, or 1 large


For the base

1 packet of Lottie Shaw's Stem Ginger Oatmeal Biscuits, 160g

70g salted butter, melted

For the filling

3 tbsps Yorkshire Mayonnaise

320g goat's cheese

Handful each of fresh chives and flat leaf parsley, or use your favourite fresh garden herbs

2 spring onions

Salt and freshly ground pepper

To finish

2 cooked beetroots, finely sliced. We used a mandolin to get the finely shaved slices we needed

12-18 shallots, use 2 or 3 per individual tart, depending on size

3 tbsps Yorkshire Rapeseed Oil

1 tbsp balsamic vinegar

1 tsp brown sugar

Salt and freshly ground pepper



Preheat your oven to 140C Fan / 160C / 425F / Gas Mark 1. Peel your shallots and place them whole in a roasting tin. In a bowl mix your Yorkshire Rapeseed Oil, balsamic vinegar and brown sugar and pour over your shallots in th roasting tin. Season and toss to ensure the shallots are fully coated. Pop in the oven for 1 hour 30 minutes, or until totally softened. Remove from the oven and allow to cool.

Whilst the shallots are roasting, make the base by blitzing the biscuits along with the melted butter in a food processor until formed into a crumb like mixture. Divide the mixture evenly between six 10cm open rings or loose bottomed tart tins and press down firmly until you have an even layer.

To make the filling, place the fresh herbs and spring onions into the food processor and blitz for a couple of seconds before adding the goat's cheese, Yorkshire Mayonnaise, seasoning and continue to blitz until you have fully combined all the ingredients. Spread the mixture carefully and evenly across each cheesecake base before placing in the fridge for at least one hour to firm up.

When ready to serve, remove the open rings, place the shaved beetroot slices on top of the cheesecakes and finish off with a couple of shallots and a scattering of fresh thyme and a drizzle of oil and balsamic onto the plate to decorate.

This dish can be made in advance and be kept in the fridge until ready to serve.