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Stilton Cheesecake

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  • Author: Amanda Brooke Bothwell
  • Yield: 10-12 1x


A classic cheesecake recipe with the added bite of English Stilton.




  • 1/2 cup (45g) digestive biscuits, ground
  • 1/4 cup (20g) salted pretzels, ground
  • 3 Tbsp (43g) browned salted butter
  • 1/4 cup (50g) brown sugar


  • 20 ounces (570g) cream cheese
  • 2/3 cup(128g) sugar
  • 1 tsp (4g) vanilla bean paste
  • 2.5 ounces (71g) Stilton
  • 1 1/2 Tbsp (8g) all purpose flour
  • 2/3 cup (80g) sour cream
  • 2 extra large eggs


  1. Preheat oven to 325 degrees F (160 C).
  2. For crust, mix together all ingredients until mixture resembles wet sand.
  3. Press into 6″ spring form pan and bake 10-12 minutes.
  4. For cheesecake filling, cream together cream cheese, Stilton and sugar.
  5. Stir in sour cream, vanilla and flour.
  6. Add eggs, one at a time, and mix until just combined.
  7. Pour filling over crust and bake in a water bath for 55-65 minutes until center is set.
  8. Turn off oven with door slightly ajar to let the cheesecake cool gradually for approximately 1 hour.
  9. Run knife around outside of cheesecake, but do not remove from pan.
  10. Refrigerate overnight before removing outer ring and serving.


More Stilton may be used for a more intense flavor. Cheesecake base adapted from Kraft.

  • Category: Dessert
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