Mr Filbert's blog

Recipe: Savoury cheesecake with a herb nut crust

Savoury cheesecake with a herb nut crust

Sunday 22nd October is National Nut Day and, while every day is Nut Day at Mr Filberts, we love any excuse to celebrate the marvellous nut in all its delicious and nutritious forms.

Nuts have been the snack of choice for people (and, of course, many animals) for thousands of years. Packed with oils, vitamins and minerals, nuts are full of nutrition and energy. Of course, they taste rather good, too.

After biting into it with a satisfying snap, a good-quality nut gives up a creamy, almost sweet, taste and is good to eat in its natural form.

When delicately roasted and married with the right flavours, it can become something truly delectable.

We take great care in selecting the right flavour combinations for our savoury snacks. Taking inspiration from the traditional recipes we have tasted around the world, we use good quality, 100% natural ingredients to create flavours which can either be sophisticated twists on classics or delightfully distinctive combinations.

After expertly roasting our nuts in their own natural oils, we tumble them in our blends of herbs and spices until they are perfectly crisp and coated in flavour.

To mark National Nut Day, we are cooking this highly satisfying savoury version of the traditional cheesecake, with a luxurious, crispy nut crust. By using Mr Filberts nuts in the crust and to garnish, you can instantly add layers of delicate herb flavouring as well as a satisfying crunch to contrast with the soft cheese.

This cheesecake works equally well as a centrepiece to a cheeseboard as it does a starter.


For the crust

170g whole-wheat crackers
150g butter, melted
1 tsp ground cumin
100g Mr Filberts Italian Herb Hazelnuts and Peanuts

For the cake

250g ricotta, at room temperature (for a stronger-tasting cheesecake, substitute with soft blue cheese and omit the garlic, below)
500g medium fat cream cheese, at room temperature
3 large eggs
1 tsp sea salt
½ tsp freshly ground black pepper
2 cloves garlic, roasted and mashed
500 ml cooked and pureed butternut squash
1 tbsp finely chopped chives
100g Mr Filberts Rosemary Sea Salt peanuts, roughly chopped, to garnish


  1. Preheat the oven to 220°C (fan 210°C).
  2. For the crust, blitz the crackers in a food processor until finely chopped, or crush in a plastic bag with a rolling pin.
  3. Combine the crackers with the rest of the ingredients and press tightly into a greased and lined 20 cm to 22 cm springform pan.
  4. To make the cheesecake filling, cream the ricotta and cream cheese together in an electric mixer.
  5. Add the eggs, salt, pepper, garlic, butternut puree and chives and mix until well combined.
  6. Pour into the lined springform pan and place in the hot oven.
  7. After 5 minutes, reduce the oven temperature to 100°C and continue baking for another hour, until the cheesecake is cooked but still slightly wobbly in the centre.
  8. Remove the cheesecake from the oven and allow the cheesecake to set further in the tin until cool.
  9. Once cool, run a palette knife around the edges of the cheesecake to loosen it from the pan, release the edges of the pan and lift the cheesecake onto a serving plate.
  10. To finish, garnish with the chopped peanuts.

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