Savoury Cheesecake
with Boursin Garlic & Herbs
Impress your guests with this savoury cheesecake. The roasted shallots & beetroot topping adds a festive touch that’s perfect for Christmas parties.
“I love autumn and the food that goes with the season. Big bowls of super comforting sharing food offer really good ways to use up the most often wasted fare. Cheese is a top ten food waste item which is crazy to think about with the work that goes into making it and of course how delicious it is. This dish brings the humble Mac N Cheese to the next level with the addition of punchy Boursin and sweet roasted pumpkin.” –Kenny Tutt
View the Ingredients List
Level easy
Prep time 15 MIN
Cook time 75 MIN
Total time 90 MIN
1 Pumpkin or butternut squash (approx. 1kg)
150g Macaroni
150g Leftover mixed cheese, grated (Cheddar, Red Leicester, Parmesan, Comté)
1 Small white onion, finely chopped
50g Unsalted butter
100g Plain flour
1 Litre semi-skimmed milk
1 Nutmeg to grate or a pinch of powdered nutmeg
150g Stale bread blitzed to a crumb
3-4 Fresh sage leaves
Splash of vegetable oil
Salt and pepper