Blue cheese cheesecake with blueberry and port compote
|6||phyllo pastry — sheets|
|8 cup||bundt pan|
|300 g||creamy blue cheese — president, torn into chunks|
|100 g||spring onion — president, chives, fat craem cheese|
|650 g||ricotta cheese|
|3||eggs — large, slighly beaten|
|2||garlic — cloves, grated|
|1||spring onions — finely sliced|
|20 g||fresh basil — chopped|
|2.5 ml||freshly ground black pepper|
|75 g||butter — melted|
Heat the oven to 190 °C.
In a large bowl, combine all the ingredients except the melted butter.
Grease an eight-cup Bundt pan generously with some butter. Drape two sheets of phyllo on top of Bundt pan, poke a hole into the phyllo where centre tube is and push phyllo into pan to line it. Do this with two more sheets placed perpendicular to the first two sheets. Add the last phyllo sheets in this crisscross manner. Edges of phyllo should hang over the edges of the pan.
Mix all the other ingredients together except the melted butter. Spoon the ricotta cheese mixture into the pan. Fold edges of the phyllo pastry over the filling. Using a sharp knife, poke about 10 holes in the dough so that it reaches all the way to bottom of pan.
Slowly pour the melted butter over the cheesecake; some butter will seep through holes and some will remain on top of dough. Bake for 1 hour 30 minutes, or until cheesecake is puffy and golden brown. Allow to cool in the pan for 2 hours before inverting onto a wire rack and slicing. Serve warm with a spring salad and fresh blueberries or with blueberry compote.