- 250g/8½oz oatcakes
- 125g/4½oz melted butter
- 700g/1lb 8½oz ricotta cheese
- 300g/10½oz full-fat soft cheese
- 6 free-range eggs, beaten
- salt and freshly ground black pepper
- 200g/7oz Roquefort cheese
- 200g/7oz dried figs, chopped
- 200ml/7fl oz balsamic vinegar
- 200g/7oz caster sugar
- 1 tsp freshly grated nutmeg
- 200g/7oz baby onions
- 1 garlic clove, crushed
- salt and freshly ground black pepper
- watercress
- small punnet mustard cress, snipped
- beetroot leaves
- Preheat the oven to 180C/350F/Gas 4.
- In a bowl, crush the oatcakes and mix in the melted butter, then press into a 25cm/10in springform cake tin.
- For the filling, place the ricotta cheese, soft cheese, eggs and salt and freshly ground black pepper into a food processor and pulse until smooth.
- Add the Roquefort cheese and dried figs to the food processor and pulse again.
- Spoon the cheese mixture onto the oatcake base and transfer to the oven to bake for one hour. Remove from the oven and allow to cool.
- For the onions, place the balsamic vinegar, caster sugar, nutmeg, baby onions and garlic into a small pan over a medium heat. Bring to the boil, then reduce the heat to simmer until the onions have softened and the liquid has reduced to a syrup.
- To serve, cut the cheesecake and place a wedge of the cheesecake onto each plate. Top with some of the onions and place a small handful of watercress, mustard cress and beetroot leaves alongside. Drizzle around the remaining syrup from the onions.