Best 3 Stilton Cheesecake Recipes

Indulge in the symphony of flavors with our exquisite Stilton cheesecake collection. From the classic combination of sweet and savory to the surprising fusion of textures and tastes, these recipes offer a culinary journey like no other. Discover the velvety smooth texture of our baked Stilton cheesecake, a timeless favorite that blends the tanginess of Stilton with the richness of cream cheese. Delight in the unique charm of our no-bake Stilton cheesecake, where the crumbly biscuit base complements the creamy filling, creating a delightful contrast. For a modern twist, try our Stilton and pear cheesecake, where the sweetness of pear harmonizes with the bold flavor of Stilton, resulting in a taste sensation that lingers. Each recipe is carefully crafted to deliver an unforgettable experience, whether you're a seasoned cheesecake aficionado or a curious culinary explorer.

Here are our top 3 tried and tested recipes!

STILTON CHEESECAKE WITH RHUBARB COMPOTE

Stilton Cheesecake with Rhubarb Compote image

Provided by Michael Noble

Categories Cake Mixer Cheese Fruit Dessert Bake Blue Cheese Cream Cheese Spice Port Spring Chill Rhubarb Shavuot Sour Cream Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8 to 10

Number Of Ingredients 18

Ingredients

For shortbread crust
1 1/4 cups all-purpose flour
1/4 cup sugar
7 tablespoons unsalted butter, cut into 1/2-inch cubes and softened
For filling
1/2 lb Stilton, rind discarded and cheese crumbled (1 cup)
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1/3 cup all-purpose flour
3 large eggs
1 (8 ounce) container sour cream
2 teaspoons vanilla
For rhubarb compote
1/2 cup Port
1/2 cup sugar
24 pink peppercorns, coarsely crushed
2 pounds trimmed rhubarb, cut into 1/2-inch cubes (6 cups)
3 tablespoons sugar for caramel topping (optional)

Steps:

Make shortbread crust:
Preheat oven to 350°F.
Blend together flour and sugar with an electric mixer. Add butter and blend until mixture resembles coarse meal (it will not form a dough). Transfer to a buttered 24-centimeter springform pan and press evenly onto bottom. Bake in middle of oven until pale golden, about 30 minutes, then cool in pan on a rack.
Reduce temperature to 300°F.
Make filling:
Beat together crumbled Stilton, cream cheese, and sugar in a large bowl with an electric mixer on low speed. Beat in flour and add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla, then pour filling over cooled crust in pan.
Bake cheesecake in middle of oven until puffed and pale golden around edge, about 1‚ hours. Transfer cake in pan to rack and run a knife around edge of pan to loosen. Cool completely, about 2 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and transfer cake to a plate.
Make compote while cake is cooling:
Boil Port, 1/2 cup sugar, and peppercorns in a 12-inch nonstick skillet, stirring until sugar is dissolved, until reduced to about 1/2 cup, 2 to 3 minutes. Add rhubarb and gently stir to coat. Simmer rhubarb, stirring gently once after 5 minutes, until just tender but not falling apart, about 10 minutes, and transfer to a bowl. Chill compote, covered, until cold, at least 4 hours.
Make optional caramel topping:
Just before serving, sprinkle tablespoons sugar evenly over cheesecake and heat with a blowtorch, moving flame back and forth just over sugar until evenly melted and caramelized.

STILTON CHEESECAKE

Stilton Cheesecake image

A grand finale to any meal, the delicate aroma and taste that are uniquely Stilton come through beautifully. Note: Cooking time does not include cooling time.

Provided by CookRachacha

Categories Cheesecake

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 10

Ingredients

8 ounces of english blue Stilton cheese
2 (8 ounce) packages cream cheese
3 eggs
1/2 cup sugar
1/4 cup flour
1 cup sour cream
2 tablespoons dry vermouth or 2 tablespoons lemon juice
1 teaspoon vanilla
2 tablespoons butter or 2 tablespoons margarine, melted
1 cup crushed crisp ginger snaps

Steps:

Set oven at 325 degrees F.
Combine melted butter and crushed cookies in a bowl until mixed and press into the bottom of a 9-inch spring-form pan.
Crumble Stilton into a bowl.
Add cream cheese and sugar, then beat with an electric mixer until well blended.
Beat in eggs, one at a time until smooth and creamy.
Add vanilla.
Stir in flour, sour cream and dry vermouth or lemon juice until well blended.
Pour cheese mixture over crust.
Bake in oven for 1 hour, or until firm.
Turn off heat and let cake cool in oven for 1 hour.
Cool on wire rack 1 hour and cover pan with plastic wrap and refrigerate overnight.
Loosen cake from spring-form side with a narrow knife and remove side when ready to serve.
(This cheese cake freezes well).

Nutrition Facts : Calories 594.5, Fat 41.5, SaturatedFat 24.6, Cholesterol 183.2, Sodium 810.8, Carbohydrate 40.9, Fiber 0.7, Sugar 18.7, Protein 15.6

BLUEBERRY STILTON CHEESECAKE

Blueberry Stilton Cheesecake image

Categories Berry Cheese Fruit Cake Spring Dessert Bake

Number Of Ingredients 15

Ingredients

1 cup Graham Cracker Crumbs
1/4 cup Melted Butter
1/3 cup Light Brown Sugar
1/2 pound Blueberry Stilton Cheese, Rind Removed
3 package 8 ounces Cream Cheese, Softened
1 cup Sugar
1/3 cup All Purpose Flour
3 Eggs
1 package (8 ounce) Sour Cream
4 teaspoon Vanilla
2 cups Berries(Blueberry, Blackberry, Raspberry, or Strawberries)
1 1/2 tablespoons Lemon Juice
1/4 cup Water
1/2 cup Sugar
1/4 cup Unsalted Butter

Steps:

For Graham Cracker Crust:
Preheat oven to 350F for silver or glass pan. 300F for darker pans.
Mix all Graham Cracker ingredients.
Press mix into the bottom and edges of the pan.
Cook 8-10 minutes.
For Cheesecake Filling:
Preheat oven to 300F.
In a mixer on low speed with a large bowl blend Blueberry Stilton(Crumble it with your hands), Cream Cheese, and Sugar.
Add the Flour and Eggs. After each Egg you should let the mixer run until the Egg is totally incorporated into the blend.
Add Sour Cream and Vanilla. Once well mixed pour into the cooled Graham Cracker Crust.
Bake Cheesecake in oven for about an hour or until the cake is puffed up and the edges are golden. The middle will appear to not be cooked through but it is.
Let Cheesecake cool for 1 - 2 Hours on counter top before moving covered into refrigerator for at least 4 hours.
Berry Compote:
In small saucepan dissolve Sugar and Water and bring to a boil.
After several minutes add Berries and Lemon Juice and bring to a boil again.
Once Compote is boiling stir in butter.
Serve on top of Cheesecake just before serving.

Tips:

Using a food processor is the easiest way to achieve a smooth cheesecake filling. Make sure the cream cheese is softened to room temperature before using to avoid lumps.
Use high-quality blue cheese such as Stilton or Gorgonzola for the best flavor. If you can't find blue cheese, you can use another type of cheese such as Cheddar or Parmesan, but the flavor will be different.
Don't overmix the cheesecake filling. Overmixing can result in a dense, dry cheesecake.
Bake the cheesecake in a water bath to prevent the top from cracking. Place the cheesecake pan inside a larger pan filled with hot water.
Let the cheesecake cool completely before serving. This will help the cheesecake to set properly.

Conclusion:

This decadent Stilton cheesecake is the perfect dessert for any occasion. With its creamy, flavorful filling and buttery graham cracker crust, this cheesecake is sure to impress your guests. Whether you're a fan of blue cheese or just looking for something different, this cheesecake is definitely worth trying.