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Active time: 1 1/2 hours. Start to finish: 9 hr.
For shortbread crust:
1 1/4 cups all-purpose flour
1/4 cup sugar
7 Tbs unsalted butter, cut into 1/2” cubes and softened
For filling:
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
1 Tbs pure vanilla extract
For rhubarb compote:
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)
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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 10" 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 hour, 15 min. 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; 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.
Cooks' note: Cheesecake and compote can be chilled up to 2 days before serving.
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