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Reader recipe: mushroom cheesecake

Serves: 8-10
timePrep time: 35 mins
timeTotal time:
Reader recipe: mushroom cheesecake
Recipe photograph by Sam Folan

Reader recipe: mushroom cheesecake

Jane Hayes from Taunton entered our mushroom recipe competition and won with her wonderfully savoury cheesecake that really tickles the taste buds. ‘This is based on a family favourite recipe – from a1982 Sainsbury’s cookbook! It’s essentially a variation on a quiche. I’ve tried many flavours over the years: mini versions are great for picnics, or as a starter,' she says.

Serves: 8-10
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)


  • 120g butter
  • 250g cheddar cheese biscuits (we used Jacob’s Cheddars)
  • 50g Parmesan*, finely grated
  • 3 tbsp sunflower oil, plus extra to grease
  • 1 onion, thinly sliced
  • 300g chestnut mushrooms, sliced
  • 2 garlic cloves, crushed
  • 180g soured cream
  • 225g full-fat soft cheese
  • 3 medium eggs
  • 180g cheddar cheese*, grated
  • 1 tsp dried mixed herbs
  • snipped chives, to garnish

Step by step

Get ahead
The baked cheesecake can be cooled completely, covered and chilled for up to 2 days. Serve at room temperature or warmed, rather than chilled, for the best flavour.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Brush a deep 20cm springform tin lightly with oil; line the base and sides with baking paper.
  2. Melt the butter in a small pan over a low heat. Meanwhile, crush the biscuits to fine crumbs in a food processor and tip into a large bowl. Stir in the melted butter and Parmesan until combined. Tip into the lined tin and press down to cover the base. Chill for at least 30 minutes while you continue.
  3. Heat the oil in a frying pan, and cook the onion over a medium-low heat until softened and lightly browned; 6-8 minutes. Transfer to a bowl using a slotted spoon.
  4. Increase the heat underthe pan to high and fry the mushrooms until browned, adding the garlic for the final 1-2 minutes. Allow to cool.
  5. In a separate bowl, lightly whisk the soured cream and soft cheese together then whisk in the eggs, followed by the cheddar and dried herbs. Finally, stir through the onions and mushrooms. Season with salt and freshly ground black pepper.
  6. Pour over the biscuit base, level out and set the tin on a foil-lined baking tray. Bake for 45-50 minutes until golden and just set.
  7. Remove the cheesecake from the oven and allow to cool in the tin for at least 30 minutes before releasing. Serve warm rather than hot, garnished with the chives, or leave to cool to room temperature.

    *Use vegetarian cheese if required.

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