For the red onion jam:
- 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
For the cheesecake base:
- 120g of puff pastry
- 20g of sesame seeds
- 20g of poppy seeds
- 120g of unsalted butter
For the goat’s cheesecake filling:
- 250g of Bosworth Ash Log
- 100g of cream cheese
- 150ml of double cream
- 1 gelatine leaf
- 1 handful of micro cress
1 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.
2 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.
3 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.
4 Preheat the oven to 175°C/gas mark 4.
5 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.
6 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.
7 To make the topping, beat the cheeses together until smooth. Place the cream in a small pan, bring to the boil and set aside.
8 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.
9 Pour the cheese mixture over the pre-set base and allow to set until firm, for 2–3 hours.
10 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.