CHEESE RECIPES

BURNT BASQUE CHEESECAKE INGREDIENTS

800g full fat cream cheese

200g golden caster sugar

200ml soured cream

4 eggs, beaten

3 tsp vanilla extract

2 tbsp plain flour

For the blackberry sauce:

300g blackberries

4 tbsp runny honey

2 tbsp freshly squeezed orange juice

METHOD

1. Preheat the oven to 240°C/220°C fan/Gas 9. Butter a 20cm deep, spring-form cake tin and line with a large square of non-stick baking parchment. Place the cream cheese in a large bowl along with the sugar, soured cream, eggs and vanilla extract and beat until smooth.

2. Sift over the flour, add a pinch of fine salt and beat in well. Pour into the prepared tin, level off and then drop the tin on to the work surface a couple of times to ensure that there’s no air in the mixture. Bake for 30 minutes until dark and very well caramelised but when you move the tin there should be a slight wobble in the centre.

3. Allow to cool and then chill for an hour. Allow to stand at room temperature for 30 minutes before slicing and serving. To make the blackberry sauce, place the ingredients in a pan and gently heat for 5 minutes until beginning to break down and soften a little. Drizzle over the slices of cheesecake

BLUE CHEESE & CARAMELISED ONION PIZZA INGREDIENTS

One quantity dough mix*

3 tbsp olive oil

3 large onions, halved and finely sliced

1 garlic clove, crushed

1/2 tsp sugar

100g mozzarella, drained well and torn

150g Dolcelatte cheese

25g Parmesan, shaved

25g pine nuts, toasted

METHOD

1. Heat the oil in a large, heavy based pan. Add the onions, cover and cook for 20 minutes over a low heat, stirring occasionally. Add the garlic and sugar and continue to cook, uncovered for 10 minutes until perfectly softened and a rich caramel colour. Add a splash of water if it looks like it might catch.

2. Preheat the oven to 220˚C/200˚C fan/gas 7. Divide the dough into four equal size pieces and stretch out to make four rounds measuring about 25cm. Divide the onion mixture between them and top each with the mozzarella and Dolcelatte. Bake each one for 10 minutes until the dough is crisp. Top with rocket and serve.

BACON CHEESE & JALEPEÑO MUFFINS INGREDIENTS

75g bacon

150ml milk

75g butter, melted

2 eggs

250g self-raising flour

1/2 chicken stock cube

2 spring onions, finely chopped

4 pieces of jalapeño pepper, drained and chopped

75g fresh spinach, chopped

150g Cheddar cheese, grated

METHOD

1. Preheat the oven to 180˚C/160˚C fan/gas 5 and line a muffin tin with 12 muffin cases. Grill the bacon until just crisp and chop. Measure the milk into a large jug, add the butter and eggs and whisk until smooth. Place the flour in a large bowl and crumble the stock cube over. Add the bacon and the remaining ingredients and stir to combine.

2. Add the liquid mixture to the flour mixture and briefly combine – a few lumps and bumps makes the muffins nicer. Spoon the mixture into the prepared muffin cases and bake for 15-20 minutes until firm and risen. Allow to cool for 5 minutes before serving with a knob of butter.

APPLE AND LANCASHIRE CHEESE PIE INGREDIENTS

350g plain flour

175g cold butter, cubed

1 egg beaten

1 tbsp Demerara sugar

For the filling:

400g Bramley apples, peeled, cored and finely sliced

600g Braeburn apples, peeled, cored and finely sliced

50g golden caster sugar

100g Lancashire cheese, crumbled

METHOD

1. To make the pastry, rub the flour and butter together until it resembles fine breadcrumbs, or alternatively whiz in a food processor briefly. Add about 6 tbsp ice-cold water and gently bring together to make a firm dough. Wrap in cling film and chill for 30 minutes.

2. Cut a third of the pastry off and set to one side. Shape the large piece into a round and then roll out thinly to fit the base of a lightly oiled 26cm pie tin. Roll out the remaining pastry into a circle large enough to cover the pie. Rest in the fridge again for 15 minutes.

3. Preheat the oven to 200^oC/180^oC fan/Gas 6. Combine the apples and sugar and then spoon into the prepared pastry tin. Scatter with the cheese and brush the edge of the pie with the beaten egg. Cover with the pastry lid and pinch the edges together.

4. Cut a couple of vents in the pie lid, decorate with any offcuts and brush with egg. Scatter with the Demerara sugar and bake for 30-35 minutes until golden. Allow to stand for 15 minutes before slicing and serving with cream or custard.