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Savoury Cheesecake
  • Prep
  • Total
  • Serving

Savoury Cheesecake

Indulge in a decadent blend of figs and port wine in this rich and velvety recipe that will distinguish you from the competition. Elevate this classic dessert by pairing creamy Bonaparte brie with a hint of balsamic vinegar for an exquisite flavour experience.


  • 100 ml Butter
  • 200 g Graham Cracker Crumbs
  • 450 g Cream Cheese
  • 300 g Brie (rind off)
  • 3 Eggs each
  • 200 ml Sugar
  • 175 g Whipping Cream
  • 5 ml Vanilla
  • 150 g Figs, stemmed & chopped
  • 50 ml Port Wine
  • 50 g Kalamata Olives, minced
  • 25 ml EV Olive Oil
  • 10 ml Balsamic Vinegar
  • 10 g Capers, chopped
  • 1 pinch Salt & Pepper
  • 100 g Walnut Halves, toasted


  1. Melt the butter and stir in the graham cracker crumbs. Press into 10” springform pan, then bake for 5 minutes at 180C until just set.
  2. Whip together the remaining ingredients for the cheesecake and pour into the 10” pan with the cooled crust, tap firmly to remove air pockets.
  3. Wrap pan thoroughly in foil and bake in a (hot) water bath in 175C oven for 45 min or just becoming jiggly.
  4. Meanwhile, combine chopped figs and wine in a saucepan and simmer over medium heat until liquid evaporates.
  5. Transfer to a bowl and mix in remaining ingredients and mix well.
  6. Season with salt and pepper as needed
  7. Serve cheesecake with Fig & Port Wine sauce over top along with more fresh chopped figs and walnuts.

Recommended Products

We recommend you use these Saputo products for this dish!

Recipe Video

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