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BC’s Best Recipes – Stilton Cheesecake

November 23rd, 2009 Write a Comment  Print This Post

Though Sundays we usually profile a recipe from Eric’s first cookbook, – The British Columbia Seasonal Cookbook, this recipe that Eric prepared for our recent Whisky Dinner was so delicious, I thought we’d share it with you.

 STILTON CHEESECAKE

Vista d’Oro Turkish fig & walnut wine conserve

paired with Bruichladdich 3D

Can be made into mini cakes (as here), or baked as one normal-sized cheesecake

Ingredients:

Crust

• 1 1/4 C Graham Crumbs (Grocery Store)
• 7 tablespoons unsalted butter, softened (Milk Man)

Filling 

• 1/2 lb Tiger Blue Cheese, rind discarded and cheese crumbled (Oyama)
• 3 x (8 ounce) packages cream cheese, softened (Milk Man)
• 1 C sugar (Grainery)
• 1/3 C flour (Grainery)
• 3 large eggs (Milk Man)
• 1 (8 ounce) container sour cream (Milk Man)
• 2 Tsp vanilla extract (Grainery)

Method:

Crust

Preheat oven to 350°F.

Blend together crumbs and butter until mixture resembles coarse meal.  Transfer to mini non-stick muffin cups and press evenly onto bottom. Bake in middle of oven until pale golden, about 15 minutes, then cool in pan on a rack.

Reduce oven temperature to 300°F.

Filling

Beat together crumbled Stilton, cream cheese, and sugar in a large bowl with an electric mixer on low speed. Beat in flour and add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla, then pour filling over cooled crusts.

Bake cheesecake in middle of oven until puffed and pale golden around edge, about 45 minutes to an hour. Transfer cakes to rack. Cool completely, about 2 hours. Chill, covered, until cold, at least 4 hours. Remove and transfer to a plate and served with walnut wine conserve.