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  • Stilton Cheesecake With Walnut Crust

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    Stilton Cheesecake With Walnut Crust
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 1/2 c. fresh breadcrumbs
    • 2/3 c. finely minced walnuts
    • 2 Tbsp. butter, melted
    • 2 tsp walnut oil
    •     Stilton Cheesecake
    • 2 x 200 g pkgs. cream cheese, softened
    • 1 Tbsp. Dijon mustard
    • 3 x egg
    • 1 clv garlic, chopped
    • 2 Tbsp. minced fresh basil
    • 2 Tbsp. minced fresh thyme
    • 2 tsp minced fresh sage
    • 1/2 tsp pepper
    • 1 c. lowfat sour cream
    • 1 1/2 c. cubed stilton cheese
    • 1 c. toasted walnuts, coarsely, minced

    Directions

    1. Preheat oven to 325 F (160 C).
    2. In bowl, combine breadcrumbs and walnuts; stir in butter and walnut oil, till 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 till golden brown, about 20 min. Let cold.
    3. Stilton Cheesecake:In large bowl, beat cream cheese with mustard till fluffy. Beat in Large eggs, 1 at a time, beating well after each addition. Stir in garlic, basil, thyme, sage and pepper. Blend in lowfat sour cream. Blend in Stilton cheese. Pour over base.
    4. Set pan in larger pan; pour in sufficient warm water to come 1-inch (2.5 cm) up sides. Bake in centre of oven for about 1 hour or possibly till set around edge and centre is still jiggly. Turn off oven; let stand in oven for 1 hour.
    5. Transfer spring form pan to rack and remove foil; let cold completely. Cover with plastic wrap and chill for at least 4 hrs or possibly till chilled. (Make-ahead: Chill for up to 2 days or possibly freeze in airtight container for up to 2 weeks.)
    6. Bring to room temperature before serving. Garnish outside edge with coarsely minced toasted walnuts.

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