60 ml/1/2 tbsp sunflower oil
1 large onion, sliced 225 g/8 oz/1/2 cup cream cheese 50 g/2 oz/1/2 cup blue cheese, mashed 15 mill tbsp flour
3 eggs, separated
Salt and freshly ground black pepper 15 ml/1 tbsp celery seeds Snipped chives
225 g/8 oz/1/2 shortcrust pastry (basic pie crust)
50 g/2 1 cup Cheddar cheese, grated
30 ml/1/2 tbsp curry powder Pinch of sugar Pinch of salt
30 ml/1/2 tbsp sesame seeds Tomato and cucumber slices.
Heat the oil in a pan and stir-fry the onion until soft but not brown. Remove from the heat and cool. In a bowl, mash the cream cheese and blue cheese together. Add the onion, flour and the egg yolks.
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Season with salt, pepper, celery seeds and chives. Oil a 20 cm/8 in loose-bottomed cake tin (pan). Roll out the pastry on a floured board. Sprinkle over the grated cheese and curry powder, rolling the pastry to incorporate the mixture as you dust it with flour. Cut a round of pastry' to fit the bottom only of the cake tin. Line the tin with the round of pastry. Knead the remaining pastry into a ball. Roll out to a strip 5 cm/2 in wide. Roll up this band of pastry and unrofl it inside the tin, applying it with pressure against the side of the tin – this is the best way to line the side of a cheesecake. Seal to the base by brushing the edge with water. Beat the egg whites in a clean bowl until stiff and add the pinch of salt and sugar. Fold this mixture into the cheese mixture and use to fill the tin. Sprinkle over the sesame seeds. Bake in a preheated oven at 200°C/400(, F/gas mark 6 for 30 minutes. Carefully remove from the tin and slip it on to a large round flat dish or plate. Cut into portions and serve hot with tomato and cucumber slices.