CD DP English 75mins plus
Makes 1 x
23cm/9 inch cake Cold
Vegetarian Dessert Pudding England British
Digestive Biscuits, crushed
2 tbsp Lemon Juice
1 teasp Vanilla
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
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.