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Savoury Pepper Jelly  Cheesecake

Prep Time:

30 mins

Cook Time:

1h 15 mins


12 Servings



About the Recipe

Looking for something special to tingle your tastebuds?! 

Here's a neat little version of a savoury cheesecake with the topping of our Pepper Jelly that will get you set to have an amazing dinner party. 

This is a simple to follow recipe that will make you look like a gourmet!


For the biscuit base

130g Oatcakes, finely crushed

25g butter

30g Parmesan Cheese or Grana Padano grated

2tsp Fresh Thyme leaves

The Filing

400g Full fat cream cheese

120g Gorgonzola, (or blue cheese of your choice)

½ tsp Baking Powder

I tbsp Plain flour

2 Eggs


White pepper

The Topping

One Roasted  peeled Red Pepper (Optional)

You can buy ready roasted sweet peppers in a jar, or roast it yourself

2 tbsp Original Pepper Jelly (or GENNY GRAHAM Pepper Jelly of Your choice)


  1. Preheat your oven to 240°C

Biscuit base

  1. Line the bottom and sides of an 18cm springform or loose bottom cake tin with baking parchment. (You could also do this in individual ramekins line with baking parchment or muffin paper and looks really cute for a dinner party! You could get 4-6 little cheesecakes depending on the size of your ramekins)

  2. Crush the oatcakes finely by using a food processor, or grinding in a mortar and pestle, or rolling on a chopping board with a rolling pin.

  3. Melt the butter in a frying pan and then turn off the heat.

  4. Add the oatcakes crumbs, the thymes leaves and the Parmesan (or Grana Padano) to the pan and stir to combine.

  5. Tip this crumbly mixture into the lined cake tin and press down evenly on the bottom of the cake tin. It should be about 8mm thick?

  6. Place the cake tin in the fridge for about 30 mins.

Cheesecake mixture

  1. In a mixer or food processor, put the cream cheese, the Gorgonzola, sprinkle with a little black pepper and salt and blitz briefly until combined.

  2. Add the two eggs into the mixture and mix again, then add the baking powder and sifted flour and fold that in.

  3. After half hour, take out the prepared base from the fridge and scoop the cream cheese mixture into the cake tin and smooth over the top.

  4. Bake in the oven at 240°C for 5 minutes, then turn the oven down to 180°C and bake for a further 15 minutes or until the cheesecake is a little jelly-like! Haha! (if making smaller versions in ramekins only bake for 10-15 minutes)

  5. Then turn the oven off and let it sit inside the oven with the door slightly ajar for a further 20 minutes.

  6. Take it out of the oven and let it cool down in the cake tin/ramekins.

  7. If using the roast peppers, cut your peppers into whatever shapes you want to decorate your cheesecake with. I’ve used strips and swirled them onto the edge of the cheesecake. You could use a shaped cutter to make your own pattern.

  8. Now take the Pepper Jelly of your choice and stir in a little bowl until it is a more fluid consistency and spread it over your cheesecake!

  9. Serve with your favourite crackers or dipping vegetable chips!

There can be many different versions of this recipe. You could use your favourite Pepper Jelly flavour and make it your own!

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