ROASTED BUTTERNUT CHEESECAKE WITH SAGE BUTTER

Serves 6-8

BASE

150g savoury biscuit crumbs

100g melted butter

1 teaspoon of chopped rosemary needles

FILLING

500g peeled butternut cubes

2 teaspoons olive oil

2 teaspoons rosemary needles

Salt and pepper

1 teaspoon of brown sugar

2 eggs, beaten

1 cup of cream

300g ricotta cheese

1 cup of grated mature cheddar cheese

¼ teaspoon of freshly grated nutmeg

2 cloves of crushed garlic

BURNT SAGE BUTTER SAUCE

100g butter

15 fresh fleshy sage leaves

BASE: Mix the crumbs, butter and rosemary together. Press the mixture into a 20cm springform baking tin, and set till firm in the fridge.

FILLING: Preheat the oven to 180°C. Toss the butternut with the olive oil, rosemary, salt, pepper and sugar, and roast till tender – about 20 minutes. Remove from the oven and set aside.

Blend together the eggs, cream, ricotta, cheddar, nutmeg and garlic, and spoon over the biscuit base. Bake at 180°C until set; approximately 35 to 40 minutes.

SAUCE: Just before the cheesecake is ready to come out of the oven, prepare the sage butter sauce. Heat the butter in a pan until it begins to foam. Add the sage and cook until the butter starts to go nutty and brown, and the leaves are crisp

Serve the cheesecake warm with some burnt sage butter, or cold with a large green salad.

Advertisements