Savoury cheesecake with cranberries and sage

Total Time
1hr 15 min
20 min
55 min
A delicious savoury dish, that's ideal to serve over the festive period.


Sunflower Oil

1 teaspoons, plus a little extra for brushing

Sage, fresh

2 teaspoons, use 8 leaves, finely chopped, plus a few extra


2 medium, thinly sliced

Ricotta Cheese

250 g

Low Fat Soft Cheese

250 g

Parmesan Cheese

25 g, vegetarian hard cheese, finely grated

Asda Wholefoods Dried Cranberries

40 g

Egg, whole, raw

3 large, raw


5 individual, roughly crushed, (around 50g)


  1. Line the base of a 20cm springform tin with baking parchment and brush the sides with a little oil. Preheat the oven to gas 3/160°C/fan 140°C.
  2. Heat 1 tsp oil in a pan. Put half the chopped sage leaves into a small pan with the shallots. Cook for 2–3 minutes, stirring, until slightly softened.
  3. Tip into a mixing bowl with the ricotta, soft cheese, Parmesan and half the cranberries. Beat in the eggs, one at a time, with a wooden spoon, then season with salt and plenty of freshly ground black pepper.
  4. Spoon into the tin, put onto a baking sheet and bake for 45–50 minutes until just set with a slight wobble in the middle. Cool slightly in the tin for 5 minutes, then carefully remove from the tin and slide off the paper and onto a serving plate or cake stand. Turn the oven up to gas 6/200°C/fan 180°C.
  5. Chop the remaining cranberries and mix with the oatcakes and remaining chopped sage. Spread out onto a baking sheet and bake for 6–8 minutes until golden. Scatter over the cheesecake and garnish with the remaining sage leaves. Slice and serve warm with seasonal vegetables.

Start eating better than ever!