Stilton Cheesecake Recipes

STILTON CHEESECAKE

Steps:

• Set oven at 325 degrees F.
• Combine melted butter and crushed cookies in a bowl until mixed and press into the bottom of a 9-inch spring-form pan.
• Crumble Stilton into a bowl.
• Add cream cheese and sugar, then beat with an electric mixer until well blended.
• Beat in eggs, one at a time until smooth and creamy.
• Add vanilla.
• Stir in flour, sour cream and dry vermouth or lemon juice until well blended.
• Pour cheese mixture over crust.
• Bake in oven for 1 hour, or until firm.
• Turn off heat and let cake cool in oven for 1 hour.
• Cool on wire rack 1 hour and cover pan with plastic wrap and refrigerate overnight.
• Loosen cake from spring-form side with a narrow knife and remove side when ready to serve.
• (This cheese cake freezes well).

STILTON CHEESECAKE WITH RHUBARB COMPOTE

Steps:

• Make shortbread crust:
• Preheat oven to 350°F.
• Blend together flour and sugar with an electric mixer. Add butter and blend until mixture resembles coarse meal (it will not form a dough). Transfer to a buttered 24-centimeter springform pan and press evenly onto bottom. Bake in middle of oven until pale golden, about 30 minutes, then cool in pan on a rack.
• Reduce temperature to 300°F.
• Make 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 crust in pan.
• Bake cheesecake in middle of oven until puffed and pale golden around edge, about 1‚ hours. Transfer cake in pan to rack and run a knife around edge of pan to loosen. Cool completely, about 2 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and transfer cake to a plate.
• Make compote while cake is cooling:
• Boil Port, 1/2 cup sugar, and peppercorns in a 12-inch nonstick skillet, stirring until sugar is dissolved, until reduced to about 1/2 cup, 2 to 3 minutes. Add rhubarb and gently stir to coat. Simmer rhubarb, stirring gently once after 5 minutes, until just tender but not falling apart, about 10 minutes, and transfer to a bowl. Chill compote, covered, until cold, at least 4 hours.
• Make optional caramel topping:
• Just before serving, sprinkle tablespoons sugar evenly over cheesecake and heat with a blowtorch, moving flame back and forth just over sugar until evenly melted and caramelized.

BLUEBERRY STILTON CHEESECAKE

Steps:

• For Graham Cracker Crust:
• Preheat oven to 350F for silver or glass pan. 300F for darker pans.
• Mix all Graham Cracker ingredients.
• Press mix into the bottom and edges of the pan.
• Cook 8-10 minutes.
• For Cheesecake Filling:
• Preheat oven to 300F.
• In a mixer on low speed with a large bowl blend Blueberry Stilton(Crumble it with your hands), Cream Cheese, and Sugar.
• Add the Flour and Eggs. After each Egg you should let the mixer run until the Egg is totally incorporated into the blend.
• Add Sour Cream and Vanilla. Once well mixed pour into the cooled Graham Cracker Crust.
• Bake Cheesecake in oven for about an hour or until the cake is puffed up and the edges are golden. The middle will appear to not be cooked through but it is.
• Let Cheesecake cool for 1 - 2 Hours on counter top before moving covered into refrigerator for at least 4 hours.
• Berry Compote:
• In small saucepan dissolve Sugar and Water and bring to a boil.
• After several minutes add Berries and Lemon Juice and bring to a boil again.
• Once Compote is boiling stir in butter.
• Serve on top of Cheesecake just before serving.