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Ottolenghi's Baked Blue Cheesecake with Beets and Honey
Ingredients
  • 3 large beets, (1 ½ lb/670 g) skin on and scrubbed clean
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • ⅓ oz/10 g thyme sprigs
  • ½ tsp black peppercorns
  • ¼ cup/50 g superfine sugar
  • 2 cups/500mL red wine vinegar
  • coarse sea salt
  • subheading: Base:
  • 3 tbsp/40 g unsalted butter, fridge-cold and cut into ¾-inch/2-cm dice
  • 1 ¾ oz/50 g pumpkin seeds, toasted
  • 5 digestive biscuits, (2 ½ oz/75 g), crumbled
  • 1 ½ oz/40 g coarsely grated Parmesan
  • subheading: Cheesecake:
  • 4 tsp/20 g unsalted butter
  • 1 medium leek, trimmed, white and green parts finely sliced (4 ½ oz/125 g)
  • 1 ½ cups/360 g cream cheese
  • ¾ cup/80 mL heavy cream
  • 2 cloves garlic, crushed
  • ¾ oz/20 g chives, finely chopped
  • 1 tbsp chopped basil
  • 3 ½ oz/100 g Stilton, or a mixture of 4 parts Valdeon to Gorgonzola, crumbled
  • 4 eggs, lightly beaten
Steps
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