Goat’s Cheese Ginger & Beetroot Summer Savoury Cheesecake Recipe | The Yorkshire Rapeseed Oil Company Giveaway

We love to collaborate with Yorkshire super-producers, we champion and wherever possible source the finest local ingredients and we’re very proud to partner with the award-winning Yorkshire Rapeseed Oil company to create our Savoury Stem Ginger Oatmeal biscuits.  

Stem Ginger Oatmeal Biscuits with Yorkshire Rapeseed Oil

Here is a fabulous summer recipe they've created to celebrate our Stem Ginger Oatmeal Biscuits & the Yorkshire Rapeseed Oil best selling produce. 

Savoury Goat’s Cheese, Ginger & Beetroot Cheesecakes

Moreish individual savoury cheesecakes that make the perfect starter when entertaining, or an indulgent lunch or dinner. The biscuit crumb base is made with our Lottie Shaw's Stem Ginger Oatmeal biscuits. Each cheesecake is topped with a delicious mixture of goat's cheese, creamy Yorkshire Mayonnaise along with fresh garden herbs, and then finished with beetroot shavings and slow roasted shallots.

A true Yorkshire collaboration of Lottie Shaw's savoury oatmeal biscuits which are baked with award winning Yorkshire Rapeseed Oil.

Makes 6 individual cheesecakes, or 1 large


For the base

1 packet of Lottie Shaw's Stem Ginger Oatmeal Biscuits, 160g

70g salted butter, melted

For the filling

3 tbsps Yorkshire Mayonnaise

320g goat's cheese

Handful each of fresh chives and flat leaf parsley, or use your favourite fresh garden herbs

2 spring onions

Salt and freshly ground pepper

To finish

2 cooked beetroots, finely sliced. We used a mandolin to get the finely shaved slices we needed

12-18 shallots, use 2 or 3 per individual tart, depending on size

3 tbsps Yorkshire Rapeseed Oil

1 tbsp balsamic vinegar

1 tsp brown sugar

Salt and freshly ground pepper

(click the underlined text to order the highlighted ingredients listed)


Preheat your oven to 140C Fan / 160C / 425F / Gas Mark 1. Peel your shallots and place them whole in a roasting tin. In a bowl mix your Yorkshire Rapeseed Oil, balsamic vinegar and brown sugar and pour over your shallots in th roasting tin. Season and toss to ensure the shallots are fully coated. Pop in the oven for 1 hour 30 minutes, or until totally softened. Remove from the oven and allow to cool.

Whilst the shallots are roasting, make the base by blitzing the biscuits along with the melted butter in a food processor until formed into a crumb like mixture. Divide the mixture evenly between six 10cm open rings or loose bottomed tart tins and press down firmly until you have an even layer.

To make the filling, place the fresh herbs and spring onions into the food processor and blitz for a couple of seconds before adding the goat's cheese, Yorkshire Mayonnaise, seasoning and continue to blitz until you have fully combined all the ingredients. Spread the mixture carefully and evenly across each cheesecake base before placing in the fridge for at least one hour to firm up.

When ready to serve, remove the open rings, place the shaved beetroot slices on top of the cheesecakes and finish off with a couple of shallots and a scattering of fresh thyme and a drizzle of oil and balsamic onto the plate to decorate.

This dish can be made in advance and be kept in the fridge until ready to serve.

For more information on The Yorkshire Rapeseed Company click here

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