Baked feta cheesecake with hazelnuts, fruit and caramel
Serves 8
Ingredients
200 g goats milk feta cheese
1 cup mint or coriander microgreens, to garnish
100 g hazelnuts, toasted
60 ml extra olive oil, for frying
assorted seasonal fruit
75 g unsalted butter, cubed
150 g brown or treacle sugar
60 ml honey
1/2 cup double cream
10 ml Maldon salt
Method
1. Preheat oven to 180ºC/gas mark 4
2. Use a loose bottom cake pan to fit a frying pan, and crumble feta, mint and nuts into the bottom. Press down to make a flat cake.
3. Bake for 20 minutes until golden brown.
4. Cool down, loosen outer ring of pan and slide cheese onto serving platter.
5. Slice fruit and drizzle with sugar or honey, place under a warm grill or lightly caramelise in pan with a drizzle of oil.
6. Top cheesecake with fruit and drizzle with salted caramel.
7. For the salted caramel: in a saucepan add butter, sugar and honey, simmer for 5 mins. Add cream and salt and stir through. Remove from heat and cool down.
Rating *