Stilton cheesecake

Tags: dessert, cheese
Created: 2012/07/23
Stilton works great as a halfway point between a cheese course and a dessert. The taste is strong enough to make it clear that this is a substantial and not cloying cake, but mild enough to be creamy and delightful. Eat it with quince jelly.
. 11 steps
crust Pour filling onto cooled crust. Bake in moderate oven 1 hour or until puffed and pale golden around the edge. Run a knife around the edge of the pan to loosen, and leave the pan on a rack 2 hours or until completely cooled. Chill, covered, 4 hours or until cold. Remove side of pan and transfer to a plate.
155g all-purpose flour   mix Butter a 24cm springform pan. Press meal onto the bottom. Bake in moderate oven 30 minutes or until pale golden. Leave pan to cool on a rack.
55g sugar
100g unsalted butter cut into 1cm cubes, soften blend in until it forms a coarse meal
225g stilton crumbled   Beat on low speed
680g cream cheese softened
225 sugar
42g all-purpose flour   Beat in, one egg at a time, beating well after each addition
3 large eggs
225g sour cream   Beat in
2 teaspoons vanilla