Equipment
Ingredients
pickled beetroot
- 3 beets, skin on, scrubbed
- 2 garlic, crushed
- 1 bay leaf
- 10 g thyme
- 3 g black peppercorns
- 50 g sugar
- 500 ml red wine vinegar
- 18 g salt, coarse
bases
- 40 g unsalted butter, cold, 2cm cubes
- 50 g pumpkin seeds, toasted
- 5 digestive biscuits, crumbled
- 40 g parmesan, grated
- 3 g salt
cheesecake filling
- 20 g unsalted butter
- 1 leek, thinly sliced
- 360 g cream cheese
- 170 g crème fraîche
- 80 ml heavy cream
- 2 garlic, crushed
- 20 g chives, snipped
- 3 g basil, chopped
- 3 g salt
- 100 g stilton, crumbled
- 4 egg, beaten
garnish
- 40 g honey
- 30 g hazelnuts, toasted and crushed
- 15 g basil
Nutrition (per serving)
Method
Place beets, garlic, bay leaf, thyme, peppercorns, sugar, vinegar, salt, and 800ml water in a saucepan. Bring to a boil, then simmer covered for 40 minutes until the beets are tender.
Remove beets from liquid, peel, and dice into 1cm cubes. Boil the remaining liquid in the saucepan for 25 minutes until reduced by half. Pour the cooled reduction over the diced beets and chill for 24 hours.
Grease eight ramekins with butter and line the bottoms with circles of baking paper.
Pulse butter, pumpkin seeds, biscuits, parmesan, and salt in a food processor until fine crumbs form. Press the mixture firmly into the bottom of the ramekins.
Sauté the sliced leeks in butter in a small saucepan over medium heat for 7 minutes until soft. Transfer to a mixing bowl and let cool.
Mix cream cheese, crème fraîche, heavy cream, garlic, chives, basil, and salt into the cooled leeks. Fold in the Stilton and beaten eggs until combined. Fill the ramekins with the mixture.
Preheat oven to 170°C (340°F). Bake the cheesecakes for 30 minutes until a skewer inserted into the center comes out clean.
Serve the cheesecakes in the ramekins. Top with honey, hazelnuts, and basil, with the pickled beetroot on the side or spooned over.
Chef's Notes
- For the pumpkin seed base, ensure the seeds are well-toasted for maximum flavor and crunch. Toasting them separately before processing prevents uneven cooking.
- When pickling the beetroot, don't rush the reduction of the liquid. A concentrated syrup will infuse the beets with more intense flavor.
- For a smoother filling, consider briefly blending the leeks after sautéing to break them down further before incorporating them into the cheese mixture.
- To check for doneness, the cheesecakes should be set around the edges but still have a slight wobble in the very center. They will continue to firm up as they cool.
- The pickled beetroot can be made a day or two in advance, allowing the flavors to meld beautifully.
Storage
Refrigerator: 3 days — Keep pickled beetroot in its liquid in a separate airtight container.
Reheating: Warm in an oven at 150°C (300°F) for 10 minutes if not serving immediately.
