Method

Make the jam, fry onions in oil until soft, crack juniper berry & place in a tied piece of muslin cloth with the thyme, add garlic, redcurrant jelly, clove, balsamic vinegar & salt, stir & simmer for 30 mins, remove muslin cloth & set aside to cool.

Make the base, cook pastry on a baking sheet & seeds in oven at 200c until golden brown, cool then break into a fine crumb in a bowl, add melted butter, seeds & salt, mix well, place base in a removable side cake tin or baking tray on to of grease proof paper (oversized so you can lift out when set) to the right size to allow the base to be between 7 mm to 1 cm deep after its patted down.

Make the cream cheese filling, heat double cream in a pan with agar agar until thickened, chop cheese into small chunks, add to a blender, add cream cheese & heated cream mixture, blend smooth.

Pour cream cheese mixture over base evenly like a cheese cake, then cool in a fridge for 2 to 3 hours to set firm.

Remove cake tin side or lift out of baking tray if used, cut into either rounds with a 2.5 cm pastry cutter or cut into 2/3 cm squares, place a spoonful of red onion jam on each, sprinkle over garnish.