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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
Ingredients 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 Instructions
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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