This is the first of 6 canapes to have stored away in the freezer for Christmas gatherings. These miniature cheesecakes are really tasty and look far more complicated than they actually are and they can be simplified right down as you can see below. You do need to get some mini silicone cake cases though. The ones used here are made by KitchenCraft and are the same ones used for the strawberry and pistachio cheesecake recipe.
Ingredients - makes 12
50g soft goats cheese (essential Waitrose French soft goat’s cheese or similar soft and creamy cheese or just use all cream cheese)
30g soft cream cheese (Philadelphia or similar)
30g savoury oatcakes (Nairn’s oatcakes/gluten free oatcakes)
For quick red onion jam (or use ready made):
100g chopped red onions
20g brown sugar
30ml red wine vinegar
Fresh rosemary or parsley
Put the biscuits in a plastic bag and, holding the top of the bag, crush them finely with a rolling pin.
Melt the butter in a small pan and then stir in the crushed biscuits. Season and leave to cool.
Mix the goat’s cheese and cream cheese together.
3/4 fill the silicone cases with the cheeses. Smooth down the tops.
Spoon a generous amount of the biscuit mix evenly over the tops. Press down with the flat side of a knife.
Put the filled silicone cases into the fridge for 30 minutes or so and then into freezer.
To serve, ease the frozen cheesecakes out of the silicone cases and allow them to soften slightly before topping with some red onion jam and a tiny sprig of rosemary. Let them continue defrosting in the fridge so they don’t become too soft.
To make the red onion jam:
Melt the butter in a pan and add the chopped onions. Cook for 20 minutes or so until the onions are very soft.
Add the sugar and cook until it dissolves. Finally add the red wine vinegar and cook for a few more minutes until it has evaporated. Season to taste and cool.
For a simple starter: toast some sourdough, spread with creamy goats cheese and top with the onion jam and a few leaves. Drizzle with olive oil, season and serve.