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Stilton Cheesecake    Veg   CD   DP   English   75mins plus chilling   


Makes 1 x 23cm/9 inch cake    Cold   Vegetarian   Dessert   Pudding   England British Europe



75g/3oz Butter

275g/10oz Digestive Biscuits, crushed

225g/8oz Stilton Cheese

100g/4oz Caster Sugar

450g/1lb Cream Cheese

3 Eggs

25g/1oz Plain Flour

240ml/8fl.oz. Sour Cream

2 tbsp Lemon Juice

1 teasp Vanilla Extract



1. Preheat the oven to 170C, 325F, Gas Mark 3.


2. Melt the butter in a large saucepan over a  medium heat. Remove from the heat and stir in the digestive biscuit crumbs. Mix well then press evenly into the bottom of a 23cm/9 inch loose-bottomed cake tin to form a base. Set aside.


3. Crumble the Stilton into a large mixing bowl. Add the sugar and cream cheese and beat with an electric mixer until well blended. 


4. Add the eggs, one at a time, beating until smooth and creamy then add the vanilla,  flour, sour cream and lemon juice and beat until thoroughly blended. 


5. Pour cheese mixture over the prepared crumb base and bake for 1 hour, or until firm. 


6. Turn off heat and allow the cake cool in oven for 1 hour. 


7. Remove from the oven , allow to cool completely then cover with clingfilm and refrigerate until well chilled. 


8. To serve -  run a long bladed knife around the inside edge to loosen the cake from the sides of the tin and remove from the tin before serving. 


Can be frozen.



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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