Brie, Goat Cheese and Thyme Cheesecake with Beetroot Purée Jam and Roasted Plums

Preparation Preheat the oven to 180°C (350°F).

Cheesecake Base In a food processor, blitz the digestive biscuits until finely crushed. Add the melted butter and pulse until well combined.

3.Press the biscuit mixture into the base of a 9-inch springform cake tin, using the back of a spoon to even it out. Place in the fridge to chill while preparing the filling.

Cheesecake Filling In a large mixing bowl, combine the brie cheese, goat cheese, cream cheese, eggs, thyme leaves, salt, and pepper. Mix until smooth and well combined.

5.Pour the cheesecake filling over the biscuit base in the cake tin. Smooth the top with a spatula.

Baking the Cheesecake Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set and lightly golden.

Beetroot Purée Jam While the cheesecake is baking, prepare the beetroot purée jam. In a saucepan, combine the grated beetroot, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens to a jam-like consistency. Remove from heat and let cool.

Assembly Once the cheesecake has cooled, remove it from the cake tin and transfer to a serving plate.

Roasted Plums To roast the plums, preheat the oven to 200°C (400°F). In a bowl, toss the halved and pitted plums with honey, balsamic vinegar, olive oil, salt, and pepper. Place the plums on a baking sheet, cut side up, and roast in the oven for 15-20 minutes, or until soft and caramelized.

Serving Serve the Brie, Goat Cheese and Thyme Cheesecake with a dollop of beetroot purée jam and roasted plums on the side.