Goat's cheesecake with red onion jam

• Produce

  • 1 Garlic clove
  • 1 handful Micro cress
  • 400 g Red onion
  • 3 sprigs Thyme

• Condiments

  • 50 ml Balsamic vinegar
  • 350 g Redcurrant jelly

• Baking & Spices

  • 2 Cloves
  • 2 Juniper berries
  • 20 g Poppy seeds
  • 4 g Salt
  • 1 Salt
  • 20 g Sesame seeds

• Oils & Vinegars

  • 1 Oil

• Bread & Baked Goods

  • 120 g Puff pastry

• Dairy

  • 120 g Butter, unsalted
  • 100 g Cream cheese
  • 150 ml Double cream

• Other

  • 250g of Bosworth Ash Log
  • 1 Gelatine leaf

Found on greatbritishchefs.com

Description

Ingredients

• 400g of red onion, finely sliced
• 50ml of balsamic vinegar
• 2 cloves
• 2 juniper berries
• 4g of salt
• 1 garlic clove, minced
• 350g of redcurrant jelly
• 3 sprigs of thyme
• oil
• 120g of puff pastry
• 20g of sesame seeds
• 20g of poppy seeds
• 120g of unsalted butter
• salt
• 250g of Bosworth Ash Log
• 100g of cream cheese
• 150ml of double cream
• 1 gelatine leaf
• 1 handful of micro cress

Directions

• To begin, make the red onion jam. Place a little oil in a large pan and cook the finely sliced onion and garlic with the salt until they have released their juices and are soft
• Wrap the cloves, juniper berries and thyme leaves in a muslin cloth then add to the pan with the balsamic vinegar and redcurrant jelly. Allow to simmer for 30 minutes
• Remove the muslin cloth wrap from the pan and chill the contents of the pan in the fridge until needed. It should resemble a jam
• Preheat the oven to 175°C/gas mark 4
• To make the base, roll out the puff pasty to a thickness of 1/2cm and place in the oven for 10–15 minutes, or until golden brown. Leave to cool then flake the puff pastry and blend with the seeds and salt in a bowl. Use the butter to bind the pastry together again
• Line a baking tray with parchment paper and roll the pastry out to a thickness of 1/2cm. Place in the tray, pressing firmly into place so it's even and flat. Leave to set in the fridge for at least 1 hour
• To make the topping, beat the cheeses together until smooth. Place the cream in a small pan, bring to the boil and set aside
• Soak the gelatine in cold water for 4 minutes, squeeze out any excess water and whisk through the warm cream to dissolve. Whisk this with the cheese until well-combined and smooth
• Pour the cheese mixture over the pre-set base and allow to set until firm, for 2–3 hours
• Using a 2.5 cm pastry cutter, or sharp knife, portion the cheesecakes into rounds, squares or shapes of your choice. Top each individual cheesecake with the red onion jam, add 2 pieces of micro cress and serve