Savoury Cheesecakes


  • 150g light digestive biscuits
  • 75g melted butter
  • 50g finely grated parmesan
  • Freshly ground black pepper
  • 400g light chive soft cheese
  • 400g light garlic and herb soft cheese
  • 40g plain flour
  • 3 eggs
  • 350g roasted peppers
  • Freshly ground black pepper
  • 2 tbsp finely chopped chives


Calories columnFat columnSaturates columnSugars columnSalt column
385 per serving
19% %GDA
25g per serving
36% %GDA
14g per serving
70% %GDA
11g per serving
12% %GDA
1.80g per serving
30% %GDA


  1. Preheat the oven to 180°C/fan 160°C/ gas mark 4. Grease and line a deep sided 23cm loose bottomed cake tin.

  2. Tip the biscuits into a bag and bash with a rolling pin or bottle until they are just crumbs.

  3. Add the melted butter, parmesan and plenty of black pepper and squish the bag together until the crumbs are coated in the buttery cheese.

  4. Tip out into the cake tin and smooth to an even layer across the bottom, then place in the fridge to chill for 5 minutes.

  5. Meanwhile, tip the cream cheese into a bowl. Add the flour, eggs and black pepper and beat well until smooth. Stir in 2/3 of the roasted peppers.

  6. Pour over the chilled biscuit base and place onto a tray in the oven to bake for 45 minutes until just set – there should be a slight wobble. Turn the oven off and leave the cheesecake to cool in the oven – this will stop it cracking.

  7. When cool, remove from the tin and set onto a serving plate.

  8. Top with the remaining roasted peppers and the chives and serve at room temperature.