Description
A classic cheesecake recipe with the added bite of English Stilton.
Ingredients
Scale
Crust
- 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
Cheesecake
- 20 oz (570g) cream cheese
- 2/3 cup(128g) sugar
- 1 tsp (4g) vanilla bean paste
- 2 1/2 oz (71g) Stilton
- 1 1/2 tbsp (8g) all purpose flour
- 2/3 cup (80g) sour cream
- 2 extra large eggs
Instructions
- Preheat oven to 325 degrees F (160 C).
- For crust, mix together all ingredients until mixture resembles wet sand.
- Press into 6″ spring form pan and bake 10-12 minutes.
- For cheesecake filling, cream together cream cheese, Stilton and sugar.
- Stir in sour cream, vanilla and flour.
- Add eggs, one at a time, and mix until just combined.
- Pour filling over crust and bake in a water bath for 55-65 minutes until center is set.
- Turn off oven with door slightly ajar to let the cheesecake cool gradually for approximately 1 hour.
- Run knife around outside of cheesecake, but do not remove from pan.
- Refrigerate overnight before removing outer ring and serving.
Notes
- More Stilton may be used for a more intense flavor.
- Cheesecake base adapted from Kraft.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 360