Savoury Chestnut Cheesecake with Onion Marmalade

A seasonally-flavoured, savoury cheesecake perfect for entertaining. Served as part of a buffet, or with mixed salad for an informal supper, it is also suitable for vegetarian guests.


Serves 6-8

Preparation Time

Cook time

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Cook's NotePrepared, cooked chestnuts can be found in the supermarket either in cans or vacuum packed.
Entertainer's TipIf making in advance, cover the cheesecake and store in the refrigerator, removing 1 hour before required.
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  • 55g butter, plus extra to grease the tin
  • 125g savoury oatcakes, finely crushed Filling
  • 350g ricotta cheese
  • 175g cream cheese
  • 4 medium eggs
  • 140g medium matured Cheddar cheese, grated
  • 175g cooked, shelled whole chestnuts, cut in half
  • 2 teaspoons freshly chopped thyme leaves plus extra leaves to decorate
  • ¼ teaspoon nutmeg
  • ½ teaspoon black pepper

Onion Marmalade:

  • 1 tablespoon butter
  • 2 red onions, peeled and finely sliced
  • ¼ teaspoon salt
  • 1 tablespoon dark balsamic vinegar
  • 2 teaspoons wholegrain mustard
  • 1 tablespoon soft brown sugar
  • Splash Tabasco® sauce


Pre-heat oven 170°C/150°C fan/Gas Mark 3

Lightly butter the sides of the spring-form tin and line the base with a disc of baking paper.

Melt the butter in a small pan and add the finely crushed biscuits and combine. Spoon the crushed biscuit mixture into the tin and press down flat to cover the entire base allowing the biscuit mixture to come a little way up the sides. Chill for 30 minutes.

To make the filling blend the ricotta and cream cheese together in a large bowl. Beat in the eggs, one at a time, and mix in the grated Cheddar cheese, chestnuts, chopped thyme, nutmeg and black pepper.

Pour the mixture on top of the chilled base, smooth over the top and bake in the centre of the oven for 50-55 minutes.

While the cheesecake is cooking make the onion marmalade. Melt the butter in a large flat-based pan and add the onions and salt. Cook over a low heat, stirring occasionally for 10-15 minutes until caramelised. Add the balsamic vinegar, mustard, sugar and Tabasco® sauce to taste. Continue cooking for 8-10 minutes until sticky, taking care not to let it burn. Remove from the heat and set to one side until required.

Remove the cheesecake from the oven and allow it to cool before removing the spring-form outer. With the aid of a round-ended palette knife slide the cheesecake from the base and baking paper on to a flat serving plate.

Top with a few, fresh thyme leaves and serve with the red onion marmalade in a separate dish. Best served at ambient temperature or lightly chilled.