This has, apparently, become a local favourite at the NotaBLE restaurant,
owned by the chef Michael Noble. I have yet to try it (too many calories)
but I thought some here might fancy it. The original recipe uses a rhubarb
compote but at this time of the year, cranberries would work.
Graham

NoTable’s Stilton Cheese Cake

CRUST

1 1/4 cups all-purpose flour

1/4 cup sugar

7 tbsp butter, softened and cut into chunks

FILLING

300 g Stilton, rind discarded and cheese crumbled (about 1 cup)

3 8-oz. (250 g) packages cream cheese, softened

1 cup sugar

1/3 cup all-purpose flour

3 large eggs

1 cup sour cream

2 tsp vanilla

COMPOTE

1/2 cup port

1/2 cup sugar

24 pink peppercorns, coarsely crushed, or 1 sprig fresh rosemary (optional)

2 lbs. rhubarb, trimmed and chopped, or 1 bag fresh or frozen cranberries

3 tbsp sugar for caramel topping (optional)

PROCEDURE

1) Preheat oven to 350°F.

2) To make the crust, stir together the flour and sugar; add the butter and
blend until the mixture resembles coarse meal (it will not hold together to
form a dough). Transfer to a buttered 9" or 10" springform pan and press
evenly onto the bottom. Bake for 20 minutes, until pale golden around the
edge. Reduce oven temperature to 300°F.

3) To make the filling, beat together the Stilton, cream cheese and sugar in
a large bowl with an electric mixer on low speed. Beat in flour and add
eggs, one at a time, beating well after each. Beat in sour cream and
vanilla, then pour over cooled crust.

4) Bake in the middle of the oven until puffed and pale golden around the
edge, about 1 hour and 20 minutes. Transfer to a cooling rack and run a
knife around the edge of the pan to loosen. Cool completely then chill,
covered, until cold, at least 4 hours. Remove side of pan and transfer cake
to a plate.

5) To make the compote, simmer port, sugar and peppercorns in a saucepan or
skillet until thickened and reduced by half, 2-3 minutes. Add rhubarb (or
cranberries) and gently stir to coat. Simmer until just tender but not
falling apart, about 10 minutes. Cover and chill until cold.

6) Optional caramel topping: just before serving, sprinkle sugar evenly over
cheesecake and heat with a blowtorch, moving flame back and forth just until
evenly melted and caramelized.

On 12/15/2013 10:30 AM, graham wrote:
> Stilton Cheese Cake

Way too STINKY!!!

x-no-archive:

Forgive me, but that seems like a cake with cheese, not a cheesecake,
which has a body of almost all cheese.

Susan

On 12/15/2013 12:30 PM, graham wrote:
> This has, apparently, become a local favourite at the NotaBLE restaurant,
> owned by the chef Michael Noble. I have yet to try it (too many calories)
> but I thought some here might fancy it. The original recipe uses a rhubarb
> compote but at this time of the year, cranberries would work.
> Graham
>
> NoTable’s Stilton Cheese Cake
>
> CRUST
>
> 1 1/4 cups all-purpose flour
>
> 1/4 cup sugar
>
> 7 tbsp butter, softened and cut into chunks
>
> FILLING
>
> 300 g Stilton, rind discarded and cheese crumbled (about 1 cup)
>
> 3 8-oz. (250 g) packages cream cheese, softened
>
> 1 cup sugar
>
> 1/3 cup all-purpose flour
>
> 3 large eggs
>
> 1 cup sour cream
>
> 2 tsp vanilla
>
> COMPOTE
>
> 1/2 cup port
>
> 1/2 cup sugar
>
> 24 pink peppercorns, coarsely crushed, or 1 sprig fresh rosemary (optional)
>
> 2 lbs. rhubarb, trimmed and chopped, or 1 bag fresh or frozen cranberries
>
> 3 tbsp sugar for caramel topping (optional)
>
> PROCEDURE
>
> 1) Preheat oven to 350°F.
>
> 2) To make the crust, stir together the flour and sugar; add the butter and
> blend until the mixture resembles coarse meal (it will not hold together to
> form a dough). Transfer to a buttered 9" or 10" springform pan and press
> evenly onto the bottom. Bake for 20 minutes, until pale golden around the
> edge. Reduce oven temperature to 300°F.
>
> 3) To make the filling, beat together the Stilton, cream cheese and sugar in
> a large bowl with an electric mixer on low speed. Beat in flour and add
> eggs, one at a time, beating well after each. Beat in sour cream and
> vanilla, then pour over cooled crust.
>
> 4) Bake in the middle of the oven until puffed and pale golden around the
> edge, about 1 hour and 20 minutes. Transfer to a cooling rack and run a
> knife around the edge of the pan to loosen. Cool completely then chill,
> covered, until cold, at least 4 hours. Remove side of pan and transfer cake
> to a plate.
>
> 5) To make the compote, simmer port, sugar and peppercorns in a saucepan or
> skillet until thickened and reduced by half, 2-3 minutes. Add rhubarb (or
> cranberries) and gently stir to coat. Simmer until just tender but not
> falling apart, about 10 minutes. Cover and chill until cold.
>
> 6) Optional caramel topping: just before serving, sprinkle sugar evenly over
> cheesecake and heat with a blowtorch, moving flame back and forth just until
> evenly melted and caramelized.
>
>
>
>

On 12/15/2013 11:09 AM, wrote:
> I adore Stilton, king of
> cheese.

Does the smell of fresh vomit make you giddy as well?

On 12/15/13 12:41 PM, Susan wrote:

> Forgive me, but that seems like a cake with cheese, not a cheesecake,
> which has a body of almost all cheese.

Maybe you didn't notice the cup of Stilton and the 24 oz. (three bricks)
of cream cheese.

Or maybe a few eggs and one-third cup of flour overwhelmed your senses. 8

-- Larry

On 12/15/2013 12:02 PM, pltrgyst wrote:
> Maybe you didn't notice the cup of Stilton

How could anyone miss that foul-smelling brick?

In article >, says...
>
> On 12/15/13 12:41 PM, Susan wrote:
>
> > Forgive me, but that seems like a cake with cheese, not a cheesecake,
> > which has a body of almost all cheese.
>
> Maybe you didn't notice the cup of Stilton and the 24 oz. (three bricks)
> of cream cheese.
>
> Or maybe a few eggs and one-third cup of flour overwhelmed your senses. 8
>
> -- Larry

I noticed almost two cups of sugar and 2 teaspoons of vanilla and
wondered how to square those ingredients with "savoury" :-)

Janet UK

"Janet" > wrote in message
t...
> In article >, says...
>>
>> On 12/15/13 12:41 PM, Susan wrote:
>>
>> > Forgive me, but that seems like a cake with cheese, not a cheesecake,
>> > which has a body of almost all cheese.
>>
>> Maybe you didn't notice the cup of Stilton and the 24 oz. (three bricks)
>> of cream cheese.
>>
>> Or maybe a few eggs and one-third cup of flour overwhelmed your senses.
>> 8
>>
>> -- Larry
>
> I noticed almost two cups of sugar and 2 teaspoons of vanilla and
> wondered how to square those ingredients with "savoury" :-)
>
Sorry! Brain not in gear this morning!
It's the thought of blue cheese in a cheescake that temporarily blinkered
me!
Graham

"graham" > wrote in message
...
> This has, apparently, become a local favourite at the NotaBLE restaurant,
> owned by the chef Michael Noble. I have yet to try it (too many calories)
> but I thought some here might fancy it. The original recipe uses a rhubarb
> compote but at this time of the year, cranberries would work.
> Graham
>
> NoTable's Stilton Cheese Cake
>
> CRUST
>
> 1 1/4 cups all-purpose flour
>
> 1/4 cup sugar
>
> 7 tbsp butter, softened and cut into chunks
>
> FILLING
>
> 300 g Stilton, rind discarded and cheese crumbled (about 1 cup)
>
> 3 8-oz. (250 g) packages cream cheese, softened
>
> 1 cup sugar
>
> 1/3 cup all-purpose flour
>
> 3 large eggs
>
> 1 cup sour cream
>
> 2 tsp vanilla
>
> COMPOTE
>
> 1/2 cup port
>
> 1/2 cup sugar
>
> 24 pink peppercorns, coarsely crushed, or 1 sprig fresh rosemary
> (optional)
>
> 2 lbs. rhubarb, trimmed and chopped, or 1 bag fresh or frozen cranberries
>
> 3 tbsp sugar for caramel topping (optional)
>
> PROCEDURE
>
> 1) Preheat oven to 350°F.
>
> 2) To make the crust, stir together the flour and sugar; add the butter
> and blend until the mixture resembles coarse meal (it will not hold
> together to form a dough). Transfer to a buttered 9" or 10" springform pan
> and press evenly onto the bottom. Bake for 20 minutes, until pale golden
> around the edge. Reduce oven temperature to 300°F.
>
> 3) To make the filling, beat together the Stilton, cream cheese and sugar
> in a large bowl with an electric mixer on low speed. Beat in flour and add
> eggs, one at a time, beating well after each. Beat in sour cream and
> vanilla, then pour over cooled crust.
>
> 4) Bake in the middle of the oven until puffed and pale golden around the
> edge, about 1 hour and 20 minutes. Transfer to a cooling rack and run a
> knife around the edge of the pan to loosen. Cool completely then chill,
> covered, until cold, at least 4 hours. Remove side of pan and transfer
> cake to a plate.
>
> 5) To make the compote, simmer port, sugar and peppercorns in a saucepan
> or skillet until thickened and reduced by half, 2-3 minutes. Add rhubarb
> (or cranberries) and gently stir to coat. Simmer until just tender but not
> falling apart, about 10 minutes. Cover and chill until cold.
>
> 6) Optional caramel topping: just before serving, sprinkle sugar evenly
> over cheesecake and heat with a blowtorch, moving flame back and forth
> just until evenly melted and caramelized.
>
>
>
>

On Sun, 15 Dec 2013 16:53:50 -0400, wrote:
>
> I have several cheesecake recipes that call for flour.

I avoid cheesecake recipes like call for flour in the filling.

--
Food is an important part of a balanced diet.

"graham" wrote:
>
>This has, apparently, become a local favourite at the NotaBLE restaurant,
>NoTable’s Stilton Cheese Cake

T I A D ! ! ! & GROSS IGNORANUSNESS

What a friggin' waste... using stilton for cheese cake is like using
top shelf booze in the punch bowl.

Resto couldn't be too NotaBLE or you'd name it, dumb douchebag.

"Brooklyn1" > wrote in message
...
> "graham" wrote:
>>
>>This has, apparently, become a local favourite at the NotaBLE restaurant,
>>NoTable's Stilton Cheese Cake
>
> T I A D ! ! ! & GROSS IGNORANUSNESS
>
> What a friggin' waste... using stilton for cheese cake is like using
> top shelf booze in the punch bowl.
>
> Resto couldn't be too NotaBLE or you'd name it, dumb douchebag.
>
Living as I do in a bilingual country, I'll answer in French as it's so much
more elegant in this case: Va-te-faire enculer!
Graham

On Sun, 15 Dec 2013 20:08:10 -0400, wrote:

> On Sun, 15 Dec 2013 13:00:05 -0800, sf > wrote:
>
> >On Sun, 15 Dec 2013 16:53:50 -0400, wrote:
> >>
> >> I have several cheesecake recipes that call for flour.
> >
> >I avoid cheesecake recipes like call for flour in the filling.
>
> Why ?

Why use it when it's not necessary???

--
Food is an important part of a balanced diet.