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Baked blue-cheese cake with pickled beetroot and honey

Creamy baked blue-cheese cake, rich and tangy.
Sweet-tart beetroot glows on top, with a honey-smooth finish.
Crunchy pumpkin seeds make every bite feel like a treat.

dinner ⏱ 80 min 540 kcal / portion 32.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Baked blue-cheese cake with pickled beetroot and honey
v6 · rb0e705f985 20260727Z1751 2 pieces garlic 1 piece bay leaf 10 g thyme ½ tsp black peppercorns 500 ml red wine vinegar salt to taste 60 g butter 50 g pumpkin seed 125 g leek 100 g stilton 4 pieces egg 40 g honey truffle oil to taste 30 g hazelnut 15 g baby basil 🍳 ⏱ 35-40 min cook pickled beetroot until soft ⏳ cool pickled beetroot completely 🔪 peel and dice beetroot into 1cm dice 🍳 ⏱ 25 min reduce pickling liquid by half ⏳ cool reduced liquid then pour over diced beetroot and chill 🔥 preheat oven to 200°C lightly grease ramekins and line with parchment blitz biscuit crumbs with Parmesan and butter with salt press crumbs into ramekins 🍳 toast pumpkin seeds 🍳 ⏱ 7 min cook leek with butter until soft ⏳ cool leek mixture 🌀 mix cream cheese, creme fraiche, double cream, garlic, chives, basil, salt and black pepper into smooth paste 🌀 fold blue cheese into the paste 🌀 fold beaten eggs into the paste pour cheesecake mixture into ramekins 🔥 ⏱ 25-30 min bake until set and skewer comes out clean ⏳ cool and serve immediately in ramekins 🔪 drain the pickled beetroot for garnish 🍳 toast and lightly crush hazelnuts 🍽 drizzle honey and serve with hazelnuts 🌀 mix honey with truffle oil if using 🍽 sprinkle baby basil on top Blue-Cheese Cake 🥧 670 g beetroot 50 g caster sugar 5 pieces digestive biscuit 40 g parmesan 360 g cream cheese 170 g creme fraiche 80 g double cream 20 g chive 20 g basil beetroot, caster sugar 1 piece 0.5 pieces 5 g ⅛ tsp 250 ml 20 g 250 ml 0.5 pieces 5 g ⅛ tsp digestive biscuit, parmesan 20 g 20 g 1 piece garlic salt ⅛ tsp black peppercorns stilton egg 20 g 20 g baby basil
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Preparation steps

  1. cook pickled beetroot 35-40 min until soft
  2. cool pickled beetroot completely
  3. peel and dice beetroot into 1cm dice
  4. reduce pickling liquid by half about 25 min
  5. cool reduced liquid then pour over diced beetroot and chill
  6. preheat oven to 200°C
  7. lightly grease ramekins and line with parchment
  8. blitz biscuit crumbs with Parmesan and butter with salt
  9. press crumbs into ramekins
  10. toast pumpkin seeds
  11. cook leek with butter 7 min until soft
  12. cool leek mixture
  13. mix cream cheese, creme fraiche, double cream, garlic, chives, basil, salt and black pepper into smooth paste
  14. fold blue cheese into the paste
  15. fold beaten eggs into the paste
  16. pour cheesecake mixture into ramekins
  17. bake 25-30 min until set and skewer comes out clean
  18. cool and serve immediately in ramekins
  19. drain the pickled beetroot for garnish
  20. toast and lightly crush hazelnuts
  21. drizzle honey and serve with hazelnuts
  22. mix honey with truffle oil if using
  23. sprinkle baby basil on top

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