Stilton Cheesecake with Rhubarb Compote Recipe

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Ingredients:

Serving

1 1/4 cups all-purpose flour
1/4 cup sugar
7 tbsp unsalted butter, cut into 1/2-inch cubes and softened
1/2 lb stilton , rind discarded and cheese crumbled (1 cup)
3 (8 oz) packages cream cheese, softened
1 cup sugar
1/3 cup all-purpose flour
3 large eggs
1 (8 oz) container sour cream
2 tsp vanilla
1/2 cup port
1/2 cup sugar
24 pink peppercorns, coarsely crushed
2 lb trimmed rhubarb, cut into 1/2-inch cubes (6 cups)
3 tbsp sugar for caramel topping (optional)

Directions:

Make shortbread crust: Preheat oven to 350°F.
Blend together flour and sugar with an electric mixer. Add butter and blend until mixture resembles coarse meal (it will not form a dough). Transfer to a buttered 24-centimeter springform pan and press evenly onto bottom. Bake in middle of oven until pale golden, about 30 minutes, then cool in pan on a rack.
Reduce temperature to 300°F.
Make filling: Beat together crumbled Stilton, cream cheese, and sugar in a large bowl with an electric mixer on low speed. Beat in flour and add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla, then pour filling over cooled crust in pan.
Bake cheesecake in middle of oven until puffed and pale golden around edge, about 1 hours. Transfer cake in pan to rack and run a knife around edge of pan to loosen. Cool completely, about 2 hours. Chill, covered, until cold, at least 4 hours. Remove side of pan and transfer cake to a plate.
Make compote while cake is cooling: Boil Port, 1/2 cup sugar, and peppercorns in a 12-inch nonstick skillet, stirring until sugar is dissolved, until reduced to about 1/2 cup, 2 to 3 minutes. Add rhubarb and gently stir to coat. Simmer rhubarb, stirring gently once after 5 minutes, until just tender but not falling apart, about 10 minutes, and transfer to a bowl. Chill compote, covered, until cold, at least 4 hours.
Make optional caramel topping: Just before serving, sprinkle tablespoons sugar evenly over cheesecake and heat with a blowtorch, moving flame back and forth just over sugar until evenly melted and caramelized.
Cooks' note: Cheesecake and compote can be chilled up to 2 days before caramelizing top of cheesecake and serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	539.68 Kcal (2260 kJ)
Calories from fat	265.99 Kcal
		% Daily Value*
Total Fat	29.55g	45%
Cholesterol	149.87mg	50%
Sodium	377.14mg	16%
Potassium	417.34mg	9%
Total Carbs	54.76g	18%
Sugars	30.34g	121%
Dietary Fiber	3.01g	12%
Protein	16.01g	32%
Vitamin C	9.1mg	15%
Vitamin A	0.1mg	4%
Iron	0.6mg	3%
Calcium	285.3mg	29%

Amount Per 100 g
Calories	215.61 Kcal (903 kJ)
Calories from fat	106.27 Kcal
		% Daily Value*
Total Fat	11.81g	45%
Cholesterol	59.88mg	50%
Sodium	150.67mg	16%
Potassium	166.73mg	9%
Total Carbs	21.88g	18%
Sugars	12.12g	121%
Dietary Fiber	1.2g	12%
Protein	6.4g	32%
Vitamin C	3.6mg	15%
Iron	0.2mg	3%
Calcium	114mg	29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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