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Devon Blue and walnut savoury cheesecakes

Published on October 29, 2015
Home » Good stuff » Recipes » Baking » Devon Blue and walnut savoury cheesecakes

We reckon these individual savoury cheesecakes from Greg Tyler of The Garden Kitchen Restaurant are just as delicious as the sweeter variety


Serves 6

You will need

For the base:
White breadcrumbs 100g
Oats 30g
Broken walnuts 50g
Butter 50g, melted
Black pepper

For the filling:
Eggs 3 large
Devon Blue cheese 175g, crumbled
Cream cheese 350g
Rosemary 2 sprigs, finely chopped
Spring onions 6, finely sliced
Chives 50g, chopped
Garlic 2 large cloves
Black pepper
Walnut halves 6

For the relish:

Pears 2 large, ripe but firm (peeled, cored and diced)
Cranberries 150g, fresh or frozen
Water 100ml
Granulated sugar 2 tbsp
Clear honey 2 tbsp
Lemons 2, zest of
Lemon 1, juice of
Sea salt a pinch


  1. Make the relish a few hours or more in advance. Combine all the relish ingredients, except the lemon juice, in a saucepan and bring to the boil, cover and reduce to a simmer. Stir occasionally until the cranberries have broken down and the pears are tender – this will take about 30 minutes.
  2. Remove the relish from the heat, stir in the lemon juice and set aside to cool – it can be served hot or cold.
  3. To make the cheesecakes: preheat the oven to 170°c/gas 3.
  4. Line the bottom of six 9cm ramekins with buttered greaseproof paper circles.
  5. Mix the base ingredients together and press into the ramekins, bake in the preheated oven for 10-15 mins, remove and cool.
  6. Beat together the filling ingredients and pour into the ramekins.
  7. Place the walnut halves on top and press down slightly.
  8. Bake for 30 minutes, reducing the temperature if they start to brown too much.
  9. Cool, then pop the cheesecakes out of the ramekins to serve – either slightly warm or cold, with the relish and a little salad on the side.

Greg has worked at RHS Garden Rosemoor near Torrington in Devon since June 2011, and transformed the quality of food by making the most of produce grown in the garden. He’s made The Garden Kitchen Restaurant a destination in its own right.

Also try


Nick Cottrell, head chef at Dolphin House Brazzerie, shares his recipe for savoury Charlotte with roasted shallots, parmesan parsnips and Madeira jus


Ian Middleton gives us a sneaky taste of Dukes spectacular Devon seafood evenings with this Lyme Bay scallop dish