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Stilton Cheesecake with Walnut Crust

Food Network Canada
YIELDS
16 servings
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Ingredients

Walnut Crust

1 ½
cup fresh breadcrumbs
cup finely chopped walnuts
2
Tbsp butter, melted
2
tsp walnut oil

Stilton Cheesecake

2 200
g packages cream cheese, softened
1
Tbsp Dijon mustard
3
egg
1
clove garlic, minced
2
Tbsp chopped fresh basil
2
Tbsp chopped fresh thyme
2
tsp chopped fresh sage
½
tsp pepper
1
cup sour cream
1 ½
cup cubed stilton cheese
1
cup toasted walnuts, coarsely, chopped
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Directions

Step 1

Preheat oven to 325ºF (160ºC).

Step 2

In bowl, combine breadcrumbs and walnuts; stir in butter and walnut oil, until well moistened. Press onto bottom of greased 8 1/2-inch (2.25 L) spring form pan. Centre pan on large square of foil; press foil to side of pan. Bake in centre of oven until golden, about 20 minutes. Let cool.

Step 3

In large bowl, beat cream cheese with mustard until fluffy. Beat in eggs, 1 at a time, beating well after each addition. Stir in garlic, basil, thyme, sage and pepper. Blend in sour cream. Blend in Stilton cheese. Pour over base.

Step 4

Set pan in larger pan; pour in enough hot water to come 1-inch (2.5 cm) up sides. Bake in centre of oven for about 1 hour or until set around edge and centre is still jiggly. Turn off oven; let stand in oven for 1 hour.

Step 5

Transfer spring form pan to rack and remove foil; let cool completely. Cover with plastic wrap and refrigerate for at least 4 hours or until chilled. (Make-ahead: Refrigerate for up to 2 days or freeze in airtight container for up to 2 weeks.)

Step 6

Bring to room temperature before serving. Garnish outside edge with coarsely chopped toasted walnuts.

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