Stilton Cheescake with Walnut Crust
This recipe makes 16 servings
Ingredients
- 2 pkg (each 200 g) cream cheese, softened
- 1 tbsp Dijon mustard
- 3 eggs
- 1 clove garlic, minced
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh thyme
- 2 tsp chopped fresh sage
- 1/2 tsp pepper
- 1 cup sour cream
- 1-1/2 cups cubed Stilton cheese, about 8 oz/250 g
- 1 cup toasted walnuts, coarsely chopped
- Crust:
- 1-1/2 cups fresh bread crumbs
- 2/3 cups finely chopped walnuts
- 2 tbsp butter, melted
- 2 tsp walnut oil
Preparation
Preheat oven to 325°F (160°C).
Crust:
In bowl, combine breadcrumbs and walnuts; stir in butter and walnut oil, until well moistened. Press onto bottom of greased 8 1/2-inch (2.25 L) spring form pan. Centre pan on large square of foil; press foil to side of pan. Bake in centre of oven until golden, about 20 minutes. Let cool.
In large bowl, beat cream cheese with mustard until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Stir in garlic, basil, thyme, sage and pepper. Blend in sour cream. Blend in Stilton cheese. Pour over base.
Set pan in larger pan; pour in enough hot water to come 1-inch (2.5 cm) up sides. Bake in centre of oven for about 1 hour or until set around edge and centre is still jiggly. Turn off oven; let stand in oven for 1 hour.
Transfer spring form pan to rack and remove foil; let cool completely. Cover with plastic wrap and refrigerate for at least 4 hours or until chilled. (Make-ahead: Refrigerate for up to 2 days or freeze in airtight container for up to 2 weeks.)
Bring to room temperature before serving. Garnish outside edge with coarsely chopped toasted walnuts.
- Keywords : Cream cheese; Cheese; Dijon mustard; Walnuts; Dessert; Bridal Shower; Winter; Bake;
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