Ingredients:
For the crust:
- 1 cup
finely chopped walnuts
- 1
heaped tsp rosemary
- 1
tbsp melted butter
- ½ tsp
ground pepper
For the Cheese Cake:
- 2 x
250 gram packs of cream cheese, room temperature
- 2
eggs
- 200
grams of stilton cheese, crumbled
- 1
Tbsp Dijon mustard (optional)
Preparation and Cooking:
Preheat oven to
325 F
Walnut Crust
- In
bowl, combine walnuts and rosemary.
- Stir
in melted butter.
- Press
onto bottom of greased 7-inch springform pan.
Set aside.
Stilton Cheesecake
- In a
large bowl, beat cream cheese with eggs and Dijon mustard until smooth.
- Stir
in crumbled stilton cheese and mix well.
- Add
ground pepper.
- Bake
in centre of oven for about 50 minutes or until the cheesecake is set around
the edge and the centre is still slightly soft.
- Turn
off oven and let stand in the oven for a further hour.
- Transfer
springform pan to rack and let cool completely.
- Cover
with plastic wrap and refrigerate until chilled, 4-5 hours.
- Suggestion
– make ahead and refrigerate for up to a couple of days or freeze in airtight
container for up to a month.
- Bring
to room temperature before serving.
- Garnish
with whole walnuts and a sprig of rosemary or dried rosemary leaves.
Enjoy!! And make sure you leave
room for seconds!!
