Cheesecake with Cashel Blue Cheese (Irish)

Food writer and television personality Clodagh McKenna, who trained at Ballymaloe Cookery School and later cooked for three years at Ballymaloe House, graces this baked cheesecake with various fruits, according to the season.

Oatcake Walnut Crust:
7 oz (1½ cups) oatcakes, whizzed to fine crumbs (200 g)
½ cup (2 oz) walnuts, toasted and whizzed to crumbs (50 g)
1 pinch sea salt
1 pinch black pepper, freshly cracked
½ cup (1 stick) butter, melted (110 g)

Filling:
2 (8 oz) pkgs + 4 Tbsp. cream cheese, at room temperature (500 g)
½ cup crème fraîche or sour cream (110 g)
3 large eggs, lightly beaten
7 Tbsp. all-purpose flour, unbleached (50 g)
9 oz (~ 2 cups) Cashel Blue blue cheese, crumbled (255 g)
1 Tbsp. fresh thyme, finely chopped
2 tsp. pure Irish liquid honey

Garnish:
fresh thyme leaves
pure Irish liquid honey

Preheat the oven to 275°F (140°C/120°C fan, Gas Mark 1). Grease the bottom and sides of an 8" (20 cm) springform pan.

Make the Oatcake Walnut Crust:
Mix the oatcake crumbs, walnuts crumbs and melted butter with a pinch of salt and a grinding of pepper in a bowl until thoroughly combined.

Make the Filling:
Beat the cream cheese with a wooden spoon until smooth. Add the crème fraîche and beat again. Gradually pour in the eggs, beating after each addition until fully combined.

Sift the flour over the cheese mixture and gently fold it in. Fold in the blue cheese, thyme leaves and honey. Mix well.

Assemble:
Scrape the mixture into the filled cake tin, smooth the top and transfer to the preheated oven.

Bake for 1 hour or until just set, with the tiniest wobble in the centre. Turn off the heat and allow to cool completely in the oven.

Slice and serve with a drizzle of honey and garnish with some additional thyme leaves.

Makes 12-16 servings.