Cheeseboard Cheesecake

Name: Cheeseboard Cheesecake
Prep time: 20 min
Total time: 380 min
Ingredients: 1 box Huntley & Palmers Platter Bites (Cranberry and Coconut); 100 g butter (melted); 250 g cream cheese (room temperature); 200 g creamy feta cheese; 2 tbsp sour cream; 300 ml cream; 2 tbsp Superb Herb chives (finely chopped ); Superb Herb rosemary; cured sliced meats (assorted); grapes; olives; nuts

A decorated whole white cake on a board and a sliced wedge on a plate, with green olives in a bowl.

Wow your guests with this beautiful stylish cheeseboard cheesecake at your next party.

Print Pin Rate

Prep Time 20

chilling time 6

Total Time 6 20

Course Appetiser, Dessert

Servings as appetiser

Ingredients

For the Cheesecake

1 box Huntley & Palmers Platter Bites Cranberry and Coconut
100 g butter melted
250 g cream cheese room temperature
200 g creamy feta cheese
2 tbsp sour cream
300 ml cream
2 tbsp Superb Herb chives finely chopped

Toppings

Superb Herb rosemary
cured sliced meats assorted
grapes
olives
nuts

Instructions

Line a 20cm springform tin with baking paper.
Crush the cranberry and coconut Huntley & Palmers Platter Bites into a fine crumb in a food processor. Add the melted butter and blitz until well combined.
Spoon into the lined tin and press down well to make a firm base. Chill while you make the filling.
Place the cream cheese, feta and sour cream in a large bowl and beat until well combined.
In a separate bowl, beat the cream until it forms soft peaks. Gently fold the cream and chopped chives into the cream cheese mixture.
Spoon the cream cheese filling onto the base and use a spatula to gently smooth the surface. Chill for 6-8 hours until set or overnight.
Remove the cheesecake from the tin, place on a serving board or cake stand and arrange your desired toppings.
Store in the fridge until ready to serve.