Ingredients
400g pack shallots, peeled
8 garlic cloves, peeled
2 tbsp olive oil
150g raw beetroot, trimmed
but not peeled, and cut into 1cm wedges
For the base
125g gluten-free
breadcrumbs
70g vegetarian
Italian-style hard cheese, finely grated
70g unsalted butter,
melted
For the filling
300g full fat soft cheese
300g feta
250g tub lighter
mascarpone
4 eggs, beaten
1 lemon, zested
2 spring onions, finely
chopped
1 tbsp thyme leaves, plus
a few extra thyme sprigs, to serve
Preheat the oven to gas 6, 200°C, fan 180°C. Grease and line the base of a 22cm springform cake tin.
Toss the shallots and
garlic with half the oil; season. In a different bowl, repeat with the beetroot
and remaining oil.
Transfer to a roasting
dish, keeping the beetroot separate from the shallots and garlic. Cover with
foil and bake for 40 mins, then remove the foil and bake for 10 mins, or until
soft and golden. Leave to cool, then chill in the fridge.
In a bowl, combine the
crumbs, hard cheese, melted butter and some black pepper. Press into the base
of the tin. Bake for 15-20 mins, until golden.
Blitz the filling
ingredients in a food processor until smooth. Pour over the cooked base and return
to the oven for 45-50 mins, until just set. Cover with foil if the top browns
too quickly. Remove and cool, then cover and chill for 5 hrs, or overnight.
When ready to serve,
unmould the cheesecake from
the tin, top with the roasted vegetables and garnish with a few extra sprigs of
thyme.
https://realfood.tesco.com/
