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    Stilton Baby Blue Cheesecakes Rose's Alpha Bakers

    stilton baby blue cheesecakes 

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    "It's feeling a lot like Christmas" ... Well that is when I usually have blue cheese, instead it's just me alone with the baby blue cheesecakes today, I've been stomped on by a flu virus for the past eight days.

    Now, not that my family and friends want me to have the flu, but I kind of think a least a couple were relieved they weren't partaking in blue cheese cheesecakes taste testing this week.  Sheeeesh, more for me then... I love blue cheese, and these little cheesecakes were just what the doctor ordered ha ha.... I'm allowed a bad joke quota due to slight flu delirium!!  

    stilton cheese

    Savoury desserts have been a foodie trend for the last couple of years and these 'Stilton baby blue cheescakes' fit the bill perfectly, with a touch of sugar combined with the umami of stilton cheese.

    Started the cheesecakes in the same way as last weeks 'Double Chocolate Oriolos' by oven toasting walnuts and then rubbing the warmed nuts in a clean tea towel to remove the skins.

    Silicone cupcake pans or a metal muffin pan were suggested, but since I have a mini cheescake pan I thought I'd use that following the pan preparation method in 'The Baking Bible' for the metal cupcake pan. making parchment circles for the bottom on my pan

    Seven grams of finely chopped walnuts were pressed into the base of each hole. 

    Cream cheese was beaten with cornflour, sugar and pinch of salt until soft and creamy. Sour cream, stilton cheese and eggs were added before the mix was ready for baking. You do have the choice at this stage on how much stilton you add, depending on how savoury you want to go.  

    15 minutes in a low oven, turn and another 15 result in super creamy (and rather rich) small baked cheesecakes. 

    I topped mine with roasted walnuts, pear slice (love the green skin/ripe pear flesh of packham pears) and drizzled rosemary infused honey to keep playing with the savoury/sweet theme.  Consider plum, pear, fresh fig, rhubarb (poached or compote), red grapes, celery, walnuts or honey as toppings. 

    Would I bake again?  Yes

    Would I make any changes? I'd probably use a locally produced blue cheese rather than the imported Stilton but other than that no. I think just the sheer volume of toppings that compliment the stilton baby blue cheesecakes will keep this recipe "fresh" and in my repertoire. 

    How it works now I've joined the fabulous existing alpha bakers, once a week I will post about what I have baked from Rose Levy Beranbaum's 'The Baking Bible'. This won't include the recipe due to copyright and publisher restrictions however, I will be posting how it went and photos of making/baking the gorgeous baked goods.

    The Baking Bible

    Feel like making an Albert ??


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    Reader Comments (11)

    Well that trend completely passed me by. May be I need to get out of the NT more often? Lovely toppings/display.

    May 25, 2015 | Unregistered CommenterCatherine

    What a stunning photograph of an incredible looking cheesecake! I like your topping ideas, they sound very complementary to the flavor.

    May 25, 2015 | Unregistered CommenterVicki

    Lol Catherine, the food critics complaining/wishing the savoury dessert trend would finish… though it has corresponded with lots of "dessert shops/patisseries" opening, a couple of Zumbo's, burch and purchase, Luxbite, laurent etc. Just eating your dessert elsewhere after dinner… or just skip dinner and go for dessert :) Are you in Alice Springs?

    May 25, 2015 | Registered CommenterThe Lone Baker

    Thank you Vicki :) I do love blue cheese and loved these cheesecakes. :) I thought your post was so good!!!

    May 25, 2015 | Registered CommenterThe Lone Baker

    Hi Jennifer, I too adore blue cheese--the stronger the better. Your beauty shot is super pretty. Your small tweaks make good sense and I bet added extra complexity, but did the rosemary honey make the cheesecake too sweet? Beautiful work on this post. Enjoyed it very much.

    May 26, 2015 | Unregistered CommenterKim

    Hi Kim, we have been sampling local roof top honey's they are all more acidic than the store bought… the rosemary brings it back to savoury too. We usually do use the rosemary infused honey drizzled on slab of blue cheese as part of Christmas feasting. I loved your "flip over" and photo too. :)

    May 26, 2015 | Registered CommenterThe Lone Baker

    Truffle honey would also be exceptional!

    Did you put anything else with the walnuts, for the base ?

    May 26, 2015 | Unregistered CommenterChristina

    Gorgeous photos and presentation! I love how you cut the pears so artistically! The honey dripping makes my mouth waters.

    May 26, 2015 | Unregistered Commenterfaithy

    Ahhh Christina … truffle oil would be wonderful. That's just the walnuts processed to small bits… but not processed enough to cause dust. That's a nifty idea of Rose's … would be good base for gluten free desserts too. :D

    Faithy… thank your :D LOL honey was also good for sore throat !

    May 26, 2015 | Registered CommenterThe Lone Baker

    Hi there!
    Do you think baking muffins/cupcakes works in your cheescake pan?
    Love the straightness!

    May 3, 2016 | Unregistered CommenterBrooke

    Hi Brooke, as long as your batter is on the thicker side you can bake cakes/muffins in the pans. You can't bake devils food or the liquid type batters, they leak at the base. I baked mini christmas cakes in this pan, lining the bases with a circles of non stick paper. I love the straight sides too!

    May 6, 2016 | Registered CommenterThe Lone Baker

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