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Warm Roquefort Cheesecake with Pears in Balsamic Vinaigrette

A savory vegetarian cheesecake with a crumbly Pecorino base, topped with Roquefort and served with sliced pears in vinaigrette.

VegetarianAppetiserCheesecakePearRoquefort
Estimated Nutrition
Calories
440.6
kcal / serving
3524.4 kcal total
Carbs
17.6g
per serving
140.8 g total
Fat
34.8g
per serving
278.4 g total
Protein
14.5g
per serving
116.2 g total
Cook Time
55
minutes
Serves
8
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
15
ml
Balsamic Vinegar
Dairy
50
g
Pecorino Romano
finely grated; or parmesan
25
g
Butter
melted
3
piece
Egg
beaten
225
g
Curd Cheese
medium fat
110
g
Fromage Frais
175
g
Roquefort
crumbled fairly coarsely
Fruits
4
piece
Pear
firm but ripe
GrainsCereals
110
g
White Breadcrumbs
NutsSeeds
1
pinch
Black Pepper
freshly ground
1
tbsp
Chive
snipped
1
piece
Salt
to taste
1
clove
Garlic
peeled
1
tsp
Sea Salt
1
tsp
Mustard Powder
OilsFats
60
ml
Extra Virgin Olive Oil
Vegetables
4
piece
Spring Onion
finely diced

Method

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