Blue cheese cheesecake with blueberry and port compote

Prep: 3 hrs 30 mins, Cooking: 1 hr 30 mins
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By Food24 October 25 2016
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Ingredients (16)

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 salt
2.5 ml freshly ground black pepper
75 g butter — melted
150 g blueberries
10 g sugar
50 ml port
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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.

Reprinted with the permission of Life is a Zoo Biscuit. To see more click here.

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