Embrace the vibrant taste of summer with this stunning Savory Broad Bean and Lemon Cheesecake! Forget everything you know about sweet cheesecakes; this dish is a sophisticated, creamy, and utterly delicious centerpiece for any meal. We’re using tender, fresh broad beans, which are at their peak in the summer months, paired with a zesty lemon and cream cheese filling on a rustic, crumbly toasted oat base. It’s a showstopper that’s perfect as an elegant starter or a light lunch served with a crisp salad.
Ingredients
• For the Toasted Oat Base
• 75g / ⅔ cup plain flour
• 25g / ¼ cup toasted porridge oats
• 50g / 3.5 tbsp unsalted butter, chopped
• Sea salt and freshly ground black pepper
• For the Creamy Filling
• 250g / 1.5 cups shelled broad beans (from about 750g in pods)
• 8 spring onions, trimmed and finely sliced
• 1 tbsp sunflower oil
• 2 large eggs
• 325g / 11.5 oz cream cheese
• 2 tbsp whipping cream
• Finely grated zest of 1 unwaxed lemon
• Large punnet of pea shoots or watercress, to serve
Instructions
1. Preheat your oven to 160°C/fan 140°C/gas mark 3. To make the base, rub the flour, oats, and butter together in a bowl until the mixture resembles breadcrumbs. Alternatively, pulse briefly in a food processor. Season well with salt and pepper.
2. Line a 20cm springform tin with greaseproof paper. Press the oat mixture firmly and evenly into the base, ensuring there are no gaps to prevent the filling from escaping.
3. Line the base with another sheet of greaseproof paper and fill with baking beans or raw rice. Blind-bake for 12 minutes, until the crust is lightly golden. Remove the beans and paper and set the base aside. Reduce the oven temperature to 140°C/fan 120°C/gas mark 1.
4. Bring a large pan of salted water to a boil. Prepare a bowl of iced water. Add the shelled broad beans to the boiling water and cook for just 2 minutes.
5. Using a slotted spoon, immediately transfer the beans to the iced water to stop the cooking process and preserve their bright green colour. Once cool, you can peel the outer skin from each bean for a more tender texture, though this is optional. Drain and set aside.
6. In a small frying pan, heat the sunflower oil over a medium heat and gently fry the sliced spring onions until just soft and fragrant.
7. In a large bowl, beat the eggs, then mix in the cream cheese, whipping cream, and lemon zest until smooth.
8. Carefully fold the blanched broad beans and softened spring onions into the cream cheese mixture. Season generously with salt and pepper.
9. Pour the filling evenly over the pre-baked oat base. Bake for 30–40 minutes, or until the filling is just set with a slight wobble in the centre.
10. Allow the cheesecake to cool in the tin for at least 15 minutes before serving warm, or cool completely to serve cold. To serve, carefully release from the tin, slice, and garnish with a generous mound of fresh pea shoots.
Nutritional Information
• (per serving)
• Calories: 465 kcal
• Protein: 14g
• Fat: 38g
• Carbohydrates: 18g
• Fibre: 4g
Pro Tips
• For a fresh variation, substitute the broad beans with the same quantity of fresh or frozen peas and add a tablespoon of chopped mint to the filling.
• Create elegant individual starters by baking the cheesecakes in small moulds. They will bake faster, so reduce the cooking time and keep a close eye on them.
• Peeling the broad beans after blanching gives a smoother, more vibrant filling, but if you’re short on time, you can skip this step.
• This cheesecake pairs beautifully with a simple tomato and mint salad on the side for a complete and refreshing meal.
FAQ
Q: Can I make this savory cheesecake with a different vegetable
A: Absolutely! For a delicious variation, you can substitute the broad beans with the same quantity of fresh or frozen peas. The recipe suggests adding a tablespoon of chopped fresh mint to the filling, which complements the peas beautifully.
Q: How can I make the oat base gluten-free
A: To make a gluten-free version of this cheesecake, you can easily adapt the base. Simply substitute the plain flour with a gluten-free all-purpose flour blend and ensure you are using certified gluten-free porridge oats. The creamy filling is naturally gluten-free.
Q: Can I prepare this vegetarian cheesecake in advance
A: Yes, this cheesecake is perfect for making ahead. You can bake it, let it cool completely, and then store it covered in the refrigerator for up to 2 days. It’s delicious served cold or you can let it sit at room temperature for 30 minutes before serving.
Q: Is this savory broad bean cheesecake a complete meal
A: This cheesecake serves as a wonderful light lunch or an elegant starter. With 14g of protein per serving from the eggs, cream cheese, and beans, it’s quite satisfying. To turn it into a more complete vegetarian meal, pair it with a crisp side salad, like the suggested tomato and mint salad.
