Stilton Cheesecake with Rosemary and Walnut Crust

Stilton Cheesecake with Rosemary and Walnut Crust


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 (160C)


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.
Bake in centre of oven for about 50 minutes or until the cheese cake 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.
Suggestion – make ahead and refrigerate for up to a couple of days or freeze in air tight 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.