This makes a wonderful cheese course with a difference, or a light starter with dressed leaves
Red onion and thyme cheesecake
SERVES 12. HANDS-ON TIME 30 MIN, PLUS CHILLING AND OVERNIGHT SETTING
HOW WE DID IT
We reduced the fat and cals by using fat-free yogurt instead of double cream, and gelatine rather than eggs to set the filling.
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About Delicious Magazine
The August issue of delicious. is bursting with summer goodness: find three beautiful burgers (one’s vegetarian), a dreamy menu from Provence, the best tomato recipes, favourite seaside dishes re-invented and the hottest (and coolest) puds. Dan Doherty tries out his brunch recipes, Francesco Mazzei and José Pizarro create a feast with their chef friends and Meera Sodha cooks lighter vegetarian meals. We’ve also squeezed in Allan Pickett’s duck rillettes, an array of speedy midweek meals and much more…