STILTON CHEESECAKE
A grand finale to any meal, the delicate aroma and taste that are uniquely Stilton come through beautifully. Note: Cooking time does not include cooling time.
Provided by CookRachacha
Categories Cheesecake
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 10
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).
Nutrition Facts : Calories 594.5, Fat 41.5, SaturatedFat 24.6, Cholesterol 183.2, Sodium 810.8, Carbohydrate 40.9, Fiber 0.7, Sugar 18.7, Protein 15.6
STILTON CHEESECAKE WITH RHUBARB COMPOTE
Provided by Michael Noble
Categories Cake Mixer Cheese Fruit Dessert Bake Blue Cheese Cream Cheese Spice Port Spring Chill Rhubarb Shavuot Sour Cream Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 18
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.
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