Stilton Cheesecake with Rosemary and Walnut Crust

Stilton Cheesecake with Rosemary and Walnut Crust
~Shared by Miki Nash


Ingredients:


For Crust
1 cup chopped walnuts
1 heaped tsp rosemary
1 Tbsp melted butter


For Cheesecake:
2 x 250 g packs of soft cream cheese
2 eggs
200g of stilton cheese, crumbled
1 Tbsp Dijon mustard (optional)
½ Tsp ground pepper


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 spring form 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.
Pour over prepared crust
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 spring form pan to rack and let cool completely.
Cover with plastic wrap and refrigerate until chilled, 4-5 hours.
Garnish with whole walnuts and a sprig of rosemary or dried rosemary leaves.
Bring to room temperature before serving.


Suggestion – make ahead and refrigerate for up to a couple of days or freeze in air tight container for up to a month.


Serve as an appetizer with crackers and jalapeno jelly.