Ingrédients pour Stilton Cheesecake
- 4 ounces Stilton cheese
- 16 ounces cream cheese
- 3 large eggs
- ¾ cup granulated sugar
- ¼ cup all-purpose flour
- ½ cup sour cream
- 2 tablespoons dry vermouth
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter
- Ginger Snaps
- 1 ½ cups graham cracker crumbs
- 2 tablespoons lemon juice
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Comment préparer Stilton Cheesecake
- Preheat oven to 325°F (160°C).
- Crush 1 ½ cups of graham crackers into fine crumbs. In a medium bowl, combine crumbs with 6 tablespoons (3 ounces) melted unsalted butter until evenly moistened. Press mixture firmly into the bottom of a 9-inch springform pan.
- In a large bowl, crumble 4 ounces of Stilton cheese.
- Add 16 ounces (2 packages) of cream cheese, softened, and ¾ cup granulated sugar to the bowl with the Stilton. Beat with an electric mixer until smooth and creamy.
- Beat in 3 large eggs one at a time, mixing well after each addition. The batter should be smooth and creamy.
- Stir in 1 teaspoon vanilla extract.
- Gently fold in ¼ cup all-purpose flour, ½ cup sour cream, and 2 tablespoons dry vermouth or lemon juice until just combined. Do not overmix.
- Pour the cheese mixture over the prepared crust.
- Bake for 1 hour, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack for at least 1 hour. Cover with plastic wrap and refrigerate overnight to allow the flavors to meld and the cheesecake to fully set.
- Carefully run a thin knife around the edge of the cheesecake to loosen it from the springform pan before removing the sides just before serving.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
74g
Fat
123g
Carbs
13g