If you’re looking for a completely original idea for a starter, these might just be the answer.
Prep time: 20 minutes, plus chilling time
For the base
- 95g cream crackers
- 2 tbsp unsalted butter, melted
- 4 tbsp mixed seeds
For the filling
- 160g cream cheese
- 40g feta
- 100g cooked beetroot
For the topping
- 45g rocket
- 2 tsp balsamic vinegar
- scant 1 tsp olive oil
- 30g feta, finely chopped
- 20g mixed seeds
- Blitz the crackers into coarse crumbs in a food processor (stick them in a sandwich bag and bash with a rolling pin if you haven’t got a processor). Add the melted butter and give the mixture a good stir to make sure that all the crumbs are nicely coated, then mix in the seeds.
- Divide evenly between three cheesecake moulds (or a mini-cheesecake tray with 12 compartments), pressing down gently to make each base, and place in the fridge for 30 minutes to firm up.
- Beat together the cream cheese and feta. Whizz the beetroot into a fine paste. Add the beetroot to the cheese mixture along with a healthy pinch of salt and pepper, and mix together thoroughly.
- Spoon into the moulds, and level off with a palette knife. Whack them in the fridge for at least two hours to set.
- Once firm, remove from the fridge and take them out of the moulds. Mix the rocket with the balsamic vinegar and olive oil. Put the feta on to each cheesecake. Scrunch the salad into three equal balls and place on top of each cheesecake. Add a sprinkle of seeds and you’re ready to serve.
Recipe from Pleesecakes by Joe Moruzzi and Brendon Parry (Quadrille, £15). To order your copy for £12.99 plus p&p, call 0844-871 1514 or visit books.telegraph.co.uk