ESSENTIAL RECIPES- VEGGIES & SIDES
SAVOURY FIG & BLUE CHEESE CHEESECAKE WITH TOMATO CONFIT
By Sarita Skiller / Lactalis
This indulgent cheesecake balances creamy, salty, and sweet flavours, making it a show-stopping starter or cheese-course alternative. It can be stored in the fridge for 2 – 3 days but does not freeze well.
Chef’ s Note The main fruit element can be varied; try pineapple, apple, or kiwi for a different twist. Add shards of Parma ham or crispy bacon for extra flavour.
INGREDIENTS
For the cheesecake:
• 250g Président Cream Cheese
• 40g cake flour
• 5ml salt
• 80g Président Creamy Blue Cheese
• 80g preserved green figs, chopped
• 150ml cream
• 3 eggs, lightly beaten
• 200g breadcrumbs
• 100ml melted Bonnita butter
• 30ml chopped parsley
For the tomato confit:
• 200g cocktail tomatoes
• 200g green grapes, seeded & halved
• 200g sugar
• 250ml white wine vinegar
• ½ onion, finely chopped
• salt & pepper to taste
METHOD
1. Preheat the oven to 160 ° C. Beat the cream cheese until smooth, then add the cake flour, salt, blue cheese, and figs. Stir well. Fold in the cream, followed by the eggs, until just combined.
2. Mix the breadcrumbs, melted butter, and parsley together. Press firmly into the base of a 20 × 23cm lined baking tray or tin. Bake for 10 minutes.
3. Pour the filling over the base and bake for 20 – 25 minutes, or until just set with a slight wobble in the centre( it will continue cooking as it cools).
4. Allow to cool completely, then refrigerate overnight to firm up.
5. Place all the confit ingredients in a saucepan over medium heat. Simmer gently, without stirring, for about 15 minutes, or until the mixture is syrupy. Season to taste and allow to cool.
6. Serve with the tomato confit on top.
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essentialflavours. co. za • Summer 2025 / 26 | 29